VARIETY WITH EGGS

Sun (Auckland), Volume II, Issue 490, 20 October 1928, Page 19

VARIETY WITH EGGS

TOMATO OMELETTE Break three or four eggs into a bowl; add salt and pepper and beat for a few minutes with a fork. Place the omelette pan over gentle heat and put in a lump of butter. When the butter is heated, po\ir in the eggs. Make little incisions with a fork to let the heat reach the eggs in all parts. Pass a knife round the edge of the pan and, when the omelette begins to get firm, fold one half on the other and shake it oil to a hot dish. Pour over it a good tomato sauce—either home-made or from a bottle. CREAMED EGGS Boil a dozen eggs hard for about seven minutes. Remove from the boiling water, and steep them in cold water to facilitate shelling. Shell the eggs and cut them into halves, lengthwise. Place them in a dish and cover with white sauce in which you have cooked a little chopped cucumber. CHEESE EGGS Put a quarter of a pound of grated cheese into a small saucepan with a piece of butter half the size of an egg, and a teaspoonful each of chopped parsley and chives; add a little nutmeg and half a glass of milk or ordinary white wine. Cook over moderate heat, turning the contents of the saucepan with a wooden spoon, until the cheese is melted. Break four eggs into a bowl, add a little salt and pepper and throw them into the melted cheese; cook as you would scrambled eggs, on a slow fire. Serve in the centre of a dish surrounded with toasted bread.