368—Plain Lapwings’ and Plovers’ Eggs

Though the lapwing and the plover are different in respect of their plumage, they are, nevertheless, birds of similar habits and haunts, and their eggs are remarkably alike. The latter, which are a little larger than pigeons’ eggs, have a light-green shell covered with black spots.

When cooked, the albuminous portions acquire a milky colour, and never assume the solidity of the whites of other eggs.

When served as a hors-d’œuvre, these eggs are always boiled hard. Put them in a saucepan of cold water, and leave them to cook for eight minutes after the boil is reached. Cool them, shell their pointed ends, and serve them in a nest composed of watercress or curled-leaf parsley.

N.B.—Test the freshness of the eggs before boiling them by plunging them in a bowl of cold water. If they float, their freshness is doubtful, and they should be discarded.