CHAPTER IV.
EGGS (SAVOURY) AND OMELETS.
EGGS, PLAIN BOILED .-- There is an old saying that there is reason in the roasting of eggs.

This certainly applies equally to the more common process of boiling them.

There are few breakfast delicacies more popular than a new-laid egg.

There are few breakfast indelicacies more revolting than the doubtful egg which makes its appearance from time to time, and which may be classed under the general heading of "Shop 'uns." It is a sad and melancholy reflection that these more than doubtful "shop 'uns" were all _once_ new-laid.

It is impossible to draw any hard-and-fast line to say at what exact period an egg ceases to be fit for boiling.