Evening Republican, Volume 17, Number 153, Rensselaer, Jasper County, 27 June 1913 — BOILED EGGS BETRAY THEM [ARTICLE]

BOILED EGGS BETRAY THEM

Nationality of Olnore la Shown In Their Various Method of Eating. Sherlock Holmes might have figured this out, bift he did not! The average .Englishman win always demand his egg boiled just three minutes, then he place! it In an egg cup, just large enough to have the egg fit it, taps the x>p of the shell, and removes the broken shell with his fingers. The egg Is eaten a spoonful at a time. A Frenchman, much like the Englishman, likes his eggs of three minutes, exactly. He then "peels” them, places them in a glass, stirs and mixes well together with salt, pepper and butter. He makes a practice of dipping bread into the mixture, and eating it along with the eggs. A Spaniard wouldn't think of iettlpg his egg boi\ more than one minute. He then breakß it, and lets the contents run into a glass, and consumes it as if he were drinking a glass of wine. An egg is only fit in an Italian’s estimation when It has been placed In cold water, and removed just as the water beings to boil. He then breaks it, pours it on a plate, and proceeds to 6op it up with bread. The German, like the Italian, demands his eggs as near the liquid state as possible. He breakß his eggs in an unsightly cup, and scoops the liquid out as if it were soup. The American is about the only one who prefers his eggs boiled hard. When they are served up to him, he knifes them iq half, removes the contents into a glass, after which he adds a plentiful supply of pepper, butter and salt. He then minces the eggs fine,, mixing them well with the spices, and eats them with his toast