By this means we get the eggs _hot_, an occurrence almost unknown in large hotels and big establishments.
EGGS, TO BREAK .-- Whenever you break eggs, never mind what quantity, always break each egg separately into a cup first; see that it is good, and then throw it into a basin with the rest.

One bad egg would spoil fifty.
Supposing you have a dozen or two dozen new-laid eggs just taken from the nest, it is not an uncommon thing to have one that has been overlooked for weeks, and which may be a half-hatched mass of putrefaction.
EGGS, FRIED .-- The first point is to have a clean frying-pan, which is an article of kitchen furniture very rarely indeed met with in this country.
For frying eggs, and for making omelets, it is essential that the frying-pan should never be used for other purposes.
If you think _your_ frying-pan is perfectly clean, warm it in front of the fire for half a minute, put a clean white cloth over the top of the finger, and then rub the inside of the frying-pan.
To fry eggs properly, very little butter will be required; a little olive-oil will answer the same purpose.

If you have too much "fat," the white of the eggs are apt to develop into big bubbles or blisters.

Another point is, you do not want too fierce a fire.

Fry them very slowly.