European Stars And Stripes (Newspaper) - March 20, 1986, Darmstadt, Hesse                                Food the incredible edible egg Melet recipes Are easy to crack by Roger Modon special to stripes Magazine today s topic is eggs. The recipes come from France and Germany. I be tried to explain different ways to prepare eggs and to give a number of Melet and Pancake recipes. I be Given the French names for the Way eggs Are prepared in professional kitchens. If you Are travelling in Central Europe you May find the names associated with egg and Pancake dishes a bit confusing. In France an Omelette is made from eggs. It is what an american would expect it to be. In some German speaking areas especially Switzerland an Omelette is a Pancake made with eggs and flour. These pancakes May also be called Eie Kuchen Pfannkuchen Linzen or Pala Tschinkel depending on the area. It might be Best to ask before ordering. Most of the dishes that follow can be the main meal of the Day rather than breakfast As an american would have it. Remember that the Basic breakfast Over Here is just bread and butter. These dishes serve four. The classic ways to prepare eggs Are Olufs mallets coddled eggs the eggs Are boiled in their shells until the White is hard. The Yolk should be soft. The eggs Are dropped into boiling water and cooked for five to six minutes. They Are shelled and served whole often with sauce. Olufs a la Coque soft boiled eggs the eggs Are boiled in their shells two to five minutes. When they Are finished the Whites Are still half raw. They Are served in egg cups. Olufs Durs hard boiled eggs the eggs Are boiled in their shells from eight to 10 minutes. Olufs Poches poached eggs the eggs Are dropped from their shells into simmering water. The water has been treated with a Tablespoon of vinegar per quart. It s Best to swirl the water with a spoon and then drop the eggs in. Poaching take three minutes. 4 stripes Magazine March 20,1986