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gs are not desired. POACHED EGGS _75 calories_ Have small, shallow saucepan half filled with boiling water or milk--if an egg poacher is at hand, use that; otherwise, lower a flat perforated spoon into water and place where the water cannot boil. Break the egg carefully into the spoon, taking care not to break the yolk; allow to stand in hot water until the white is of the consistency of jelly; lift out--slide egg on to hot toast, taking care not to break. (A broken poached egg is very unappetizing, as well as untidy in appearance.) CREAMED EGG ON TOAST _With milk 131 calories_ _With cream 170 calories_ Cut the crust from one slice of bread and cut bread in one-inch cubes; toast while preparing egg. Beat egg with egg beater until light colored; stir into it 2 tablespoonfuls of rich milk; pour into a double boiler, over hot water; add 1 teaspoonful butter, a little salt and pepper; stir until like thick boiled custard. Pour over toasted cubes of bread and serve at once. EGG NEST _204 calories_ 1 egg 1/2 tbs. butter 1 slice of bread (3/4 in. thick) Salt and pepper to taste Toast the bread on one side, butter and place on a plate (one which will not break in the oven). Beat egg white stiff, and pile roughly upon the toast, leaving a slight depression in the center. Slip the unbroken yolk into the depression (take care not to break the egg yolk or the appearance and significance of the dish will be ruined). Set plate in oven to brown the white (the oven must not be too hot or the white will brown before the yolk is sufficiently cooked to be palatable). Place the remaining butter on the yolk, dust with salt and pepper and serve at once. SOFT CUSTARD _289 to 329 calories_ 1 egg (or 2 yolks) 1 tbs. sugar 1 cup milk A few drops of vanilla Heat milk in double boiler. Beat egg and sugar together. When milk has reached the scalding point (small bubbles form around the edge of the saucepan), stir in the egg. Care must be taken not to allow the water under the saucepan to become too hot, as the custard will curdle if the egg is cooked at too high a degree of temperature. The custard must be stirred constantly in the beginning until it begins to thicken, then several times a minute until it is of the desired consistency and the raw taste is cooked out of the egg. This mixture is done when it will form a coating upon the spoon. Serve with whipped cream on top (57 calor
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