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FRIED EGGS(Eggs) - (The International Jewish Cook Book)
Melt in a frying-pan a piece of butter, or fat for a meat meal. When
hot, drop in the eggs, one at a time, being careful not to break the
yolk. When the white of the egg is set they are done, though some
persons like them turned over and cooked on the other side. Remove from
the pan with a cake turner.
Fried Eggs And BaconFirst, fry the rashers of bacon, and then break the eggs into the
frying-pan without disturbing the yolks, and as soon as these are just
set, or half-done, slip them out on to the rashers of bacon which you
have already placed in a dish.
Fried EggsGo work, hunt, exercise (he thus begun),
Then scorn a homely dinner if you can;
_Fried eggs_, and herbs, and olives, still we see:
This much is left of old simplicity.
Eggs boiled hard, cut into slices, and fried, may be served as a second
course dish, to eat with roast chicken.
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