116 SOME EGG RECIPES. 
FRIED EGGS. 
This is one of the oldest fashions of serving 
egos. In the Piers Ploughman, we read of 
“ Egoes yfryed with grece,’ among other “sun- 
dry metes.” | 
They may be fried with ham, or bacon, in 
butter, olive or other oils. The cotton seed lard 
now in the market, is one of the best mediums 
for frying anything. 
The frying-pan should contain hot fat enough 
to nearly cover the eggs. Break them simply 
into a cup and slip gently into the fat. Do not 
attempt to turn them, but dip the fat over. 
Sometimes eges are beaten, and strained 
through a coarse colander into hot fat, then 
drained and served on toast or with bacon. 
Beurre Noir, or browned butter, may be served 
with either baked or poached eggs, but oftener 
with fried. Add more if necessary to that used 
for frying, let it brown, and add an equal quan- 
tity of vinegar. Let it boil away a little, stir 
in some chopped parsley and pour over the eggs. 
