Show EGG COOKERY COOKERY- M March a a. r c h traditionally Egg Month may be the time to check heck your usual ways of ot cooking eggs to be sure of ot giving attention to details important in making this protein food appetizing and at Low heat hent is the secret t for r A To Fry neat Beat tat fat In III a y IL-y fry try pan pan Break eggs into a saucer saucer r then sll slip them into th the f tat fat t. t Sprinkle with salt and pepper Cook over low heat basting with the tat fat I until whites are firm Or if It you j i prefer preter eggs with less lew tat fat try fry poach them melt a little fat tat In to Inthe n the pan Just enough to grease the tho bottom bottom and and hold over low heat beat Add eggs one at a time then pour in hi Z 2 to 3 tablespoons tablespoon ns of water cover the pah pan tight lIght and steam stean un un- un I t tit eggs egge are done I T To poach have salted water boiling gently In la a shallow Pan pan I Break Break eggs egg Into a saucer one at ata ata ata a a time and slip them into th- th the water neb Reheat eat the water to simmering sim mering take pan from heat and cover Let stand 5 S minutes or un until un mi- tit til eggs are as firm as desired To cook the shells wash them put into a pan cover completely completely com completely com com- with cold water For soil soft cooked eggs heat water slowly to simmering Cover pan and remove remove re re- move from heat Let stand 3 to 6 S minutes the longer time for tho the larger number of ot eggs For bard hard cooked eggs heat hent water to simmering elm sim- mering and simmer 20 to 25 min min- utes Serve eggs hot or place them at once under cold running water until chilled through |