The part trimmed away is virtually refuse.

Of course, you do not throw away more than is necessary, but take care that the white rim round the yolk is of uniform breadth.

Most cooks take the egg out with their right hand, and attempt to trim it with the left; the result is about as neat as what would happen were you to attempt to write a letter with your left hand in a hurry.
Very often the appearance of fried eggs is improved by sprinkling over them a few specks of chopped parsley.
In placing fried eggs on toast, place the slice over the toast and draw the slice away.

Do not push the egg on; you may break it.
EGGS, POACHED .-- The best kitchen implement to use for poaching eggs is a good large frying-pan.

The mistake is to let the water boil; it should only just simmer.