· 2 eggs
· 2 tbsp. milk
· salt and pepper
· 1 or 2 tsp. butter (or bacon fat or vegetable oil)

Cooking Procedures :

1. Break eggs into bowl. Add milk and season with salt and pepper. Beat with fork.
2. In a small heavy skillet, melt butter (or heat bacon fat or vegetable oil) over medium-low heat. Tip pan so bottom of pan is completely greased with fat.
3. Pour in egg mixture. Using rubber spatula, stir to create curds, and pushing the eggs from the edge of the skillet towards the center. Cook until set for 3 to 4 minutes.
4. Serve when eggs are cooked through, but are still moist and shiny.

· 2-4 eggs
· water, for boiling

Cooking Procedures :

1. Fill a medium bowl with iced water. Set aside.
2. Fill a large wide saucepan with water and bring to a boil. Reduce heat and bring to a good simmer. Make sure there is at least 6 inches of water for the eggs to poach There may be some eggs that fall apart, so it is best to do a few extra here. Take each egg and lay it in your hand on a towel. With a knife, cut off the thick end of the shell, making a large enough hole for the egg and yolk to come out of. Then, pour the eggs carefully into the simmering water (or break an egg at a time into a small heatproof bowl; gently tip the bowl into the water and letting the egg slip into the simmering water). Repeat with remaining eggs.
3. It should take about 2 to 3 minutes to cook, until the whites becomes opaque and are set but the yolks are still runny. Carefully remove egg with a slotted spoon and plunge them into iced water to stop cooking.
4. Trim edges with a small knife or scissors to create a uniform shape. Transfer to a serving dish.

· eggs
· milk (or half and half)
· butter
· salt and pepper, to taste

Cooking Procedures :

1. Use a 10 oz. bowl or custard cup for 1 to 2 eggs; use a 1 quart bowl for 4 to 6 eggs.
2. Beat eggs and milk together with a fork until well blended. Cut butter into small pieces and stir into eggs.
3. Microwave, uncovered, at (Power Level according to the times given in the chart below. Break up and stir eggs with a fork every 30 seconds. Cook until nearly set.
4. Let STAND and covered loosely for 1 to 3 minutes to complete the cooking. Stir and season to taste.

· 2-4 eggs
· water, for boiling

Cooking Procedures :

1. Place eggs in a deep saucepan and cover with cold water. Bring to a boil over high heat.
2. Remove from heat and cover. Let stand off heat for 14 to 16 minutes.
3. Transfer to an iced water bath (or set saucepan in the sink and run in cold water to cool eggs quickly. This makes eggs easier to shell and keeps yolks from turning dark around the edges) and let cool completely.

Helpful Tips
- To shell hard-cooked eggs tap to crack shell. Roll between hands to loosen shell. Hold under cold water as you peel shell.
- Unpeeled eggs can be refrigerated for up to a week.

· eggs
· butter (or bacon fat or vegetable oil)
· salt and pepper

Cooking Procedures :

1. Heat a nonstick skillet over medium heat. Add butter (or bacon fat or oil). When it is moderately hot, break egg and add into the skillet (or by using a saucer – slip into skillet). Season with salt and pepper.
2. Reduce heat to low. Cook slowly, spooning fat over egg until whites are set and a film forms over yolks and the bottom is lightly brown for about 3 to 4 minutes. You can turn over the egg, if you like. Cook until yolks are, as you want them.
3. Remove egg and drain with paper towels. Transfer to a serving dish. Serve immediately.

Helpful Tips
- It is easier to keep the yolks whole if you slip the eggs one at a time from a saucer into the skillet.

· 2 tsp. shortening
· 6 slices bologna
· 6 eggs
· 6 tsp. milk
· salt
· pepper
· paprika

Cooking Procedures :

1. Preheat oven to 375°F. Grease 6 muffin cups with some shortening. Set aside.
2. Heat shortening in a skillet over low heat. Place 3 slices bologna and fry until the edges curl and the centers puff. Lift each fried bologna slices with tongs into a muffin cup and press down so they fit the cups. Repeat with remaining bologna slices.
3. Carefully break an egg into the center of each bologna cup to hold it down. Top each with 1 tsp. milk. Sprinkle lightly with salt, pepper and paprika.
4. Bake uncovered for about 15 to 20 minutes or until the eggs are set. Remove from the oven. Loosen each bologna cups with a table knife and lift to platter with a spoon. Serve.

* You can use part yogurt if so desired.
** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or
borage may be used.

Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked
egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice
rest of the hard-cooked eggs in half and arrange in the sauce and serve.

To hard boil the eggs, put the eggs in a large saucepan, and fill with water until the eggs are fully covered. Put the full pan on the stove and bring to a boil over medium heat. As soon as it reaches a rolling boil, remove from heat, still covered, and let stand covered for 20 minutes. As soon as the 20 minutes is up, run cool water over the eggs so they stop cooking. Once cool, refrigerate until ready to use.

Peel the hardboiled eggs and slice in half lengthwise. Gently pop out the yolks into a separate bowl. Once all the yolks are in the same bowl, add some mustard and a little mayonnaise to taste just so the mixture sticks together. Blend with a fork, then put the yolk mixture back in the hollows of the egg halves. Refrigerate until ready to serve.