The respective quantities of floury potatoes and beaten egg must be so regulated that you can roll the mixture into balls without their having any tendency to break.

Make the balls big enough so that when you press them between the hands you can squeeze the ball into the shape of an ordinary egg, or you can mould them into this shape with a tablespoon.
Now flour these imitation eggs in order to dry the surface, and then dip them into well-beaten-up egg and cover them with dried bread-crumbs, and fry them in a little butter or oil, or brown them in the oven, occasionally basting them with a little butter.
EGGS AND SAUCE ROBERT .-- Take some hard-boiled eggs, cut them into quarters, and make them hot in some Sauce Robert--( _see_ ROBERT SAUCE)--and serve with fried or toasted bread in a dish.
EGGS AND SORREL .-- Make a thick puree of sorrel--( _see_ SORREL SAUCE)--and serve some hard-boiled or poached eggs on the top.
EGGS, BROILED .-- Cut a large slice of crumb of bread off a big loaf; toast it lightly, put some pieces of butter on it, and put it on a dish in front of the fire; then break some eggs carefully on to the toast, and let them set from the heat of the fire like a joint roasting; when the side nearest the fire gets set, it will be necessary to turn the dish round.

When the whole has set, squeeze the juice of an orange over the eggs, and a little grated nutmeg may be added.

The eggs and toast should be served in the same dish in which they are baked.
EGGS, BUTTERED .-- Break some eggs into a flat dish, then take a little butter and make it hot in a frying-pan till it frizzles and begins to turn brown.

Now pour this very hot butter, which is hotter than boiling water, over the eggs in the dish.