449—Moulded Eggs

These form a very ornamental dish, but the time required to prepare them being comparatively long, poached, soft-boiled, and other kinds of eggs are generally preferred in their stead. They are made in variously shaped moulds, ornamented according to the nature of the preparation, and the eggs are broken into them direct, or they may be inserted in the form of scrambled eggs, together with raw eggs poached in a bain-marie.

Whatever be the mode of preparation, the moulds should always be liberally buttered. The usual time allowed for the poaching of the eggs in moulds is from ten to twelve minutes, but when withdrawn from the bain-marie it is well to let the moulds stand awhile with the view of promoting a settling of their contents, which action facilitates the ultimate turning out of the latter.

Empty the moulds on small pieces of toast or tartlets, and arrange these in a circle round the dish.