eggs are imported.

_Over a million_ eggs are imported from France to England every day,
notwithstanding the fact that thousands are kept awake by the crying of
their neighbours' fowls.

There is a strange delusion among Londoners that an egg is not good if it
is milky. This, of course, is never met with in London, for the simple
reason that a milky egg means, as a rule, than it has not been laid more
than a few hours. For this reason eggs literally hot from the nest are not
suitable for making puddings or even omelets. Eggs that have been kept one
or two days will be found to answer better, as they possess more binding
properties.

There is an old-fashioned idea that the best way to boil an egg is to place
it in the saucepan in cold water, to put the saucepan on the fire, and as
soon as the water boils the egg is done. A very little reflection will
show that this entirely depends upon the size of the saucepan and the
fierceness of the fire. If the saucepan were the size of the egg, the
water would boil before the egg was hot through; on the other hand, no one
could place an egg in the copper on this principle and then light the
copper fire.

Eggs are best boiled in the dining-room on the fire, or in an ornamental
egg-boiler. By this means we get the eggs _hot_, an occurrence almost
unknown in large hotels and big establishments.


EGGS, TO BREAK.--Whenever you break eggs, never mind what quantity, always
break each egg separately into a cup first; see that it is good, and then