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Updated: June 28, 2025
Hard-boil six eggs, cut them into halves lengthwise, take out the yolks, keeping them whole. Cut the whites into fine strips. Make a cream sauce. Add to it two tablespoonfuls of finely chopped sardines or finely chopped lobster or crab, a tablespoonful of tarragon vinegar. Add the whites of the eggs, and, when quite hot, add the yolks, without breaking them.
Break your eggs into the pan into which you have put a little butter; stir them with a fork in your left hand, adding salt and pepper with your right. This will only take a minute. Add the asparagus-tops in the thick sauce; this will take another minute. Roll or fold up the omelette and slip it on a hot buttered dish. Hard-boil your eggs, allowing half an egg for each person. Take out the yolk.
Hard-boil twelve eggs; slice them thin in rings; in the bottom of a large well-buttered baking-dish place a layer of grated bread crumbs, then one of eggs; cover with bits of butter and sprinkle with pepper and salt. Continue thus to blend these ingredients until the dish is full; be sure, though, that the crumbs cover the eggs upon top.
Break an egg into each tomato and sprinkle it well with cheese. Place them all in the oven, till the eggs are set, and decorate with sprigs of parsley. Hard-boil some eggs and, while they are cooking, fry a large square slice of bread in butter to make a large crouton. Peel the eggs when they have been in boiling water for ten minutes.
A tablespoonful of grated horseradish or a half cupful of nasturtium seeds will improve the flavor and prevent mold. 6 eggs 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil four of the eggs; when done remove the shells, cut the eggs into halves lengthwise and take out the yolks, without breaking the whites.
But there's regiment soldiers at lower landing; whole steam-boat load; going to sail this evenin' to Florida. They'll eat whole barrel hard-boil' eggs." And they did. When they sailed, the Italian's pocket was stuffed with small silver. Richling received his dollar and fifty cents. As he did so, "I would give, if I had it, a hundred dollars for half your art," he said, laughing unevenly.
This dish is made more attractive by a garnish with sweet Spanish peppers, cut into strips. Hard-boil five eggs. Separate the whites from the yolks. Put the yolks through a sieve. Put the whites either through a vegetable press, or chop them very fine. Make a half pint of cream sauce, season it and add the whites. Have ready a sufficient amount of toast, carefully buttered.
6 eggs 1/2 pint of milk 2 level tablespoonfuls of butter 3 level tablespoonfuls of flour 1 teaspoonful of onion juice 1 tablespoonful of chopped parsley 1/2 saltspoonful of grated nutmeg 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs and chop them fine. Rub the butter and flour together, add the milk, stir until you have a thick, smooth paste.
Boil the stock until reduced one-half, baste the eggs carefully, run them into the oven until hot, pour over the remaining hot stock and send to the table. 6 eggs 1 onion 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 dash of pepper Hard-boil the eggs, remove the shells, throw them in cold water.
Trim your slices, take away skin and fat and pour on them the following cold sauce. Hard-boil three eggs, let them get cold. Crumble the yolks in a cup, adding slowly a tablespoonful of oil, salt, pepper, a little mustard, a teaspoonful of vinegar; then chop the whites of egg, with a scrap of onion, and if you have them, some capers. Mix all together and pour it over the cold meat.
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