From Steve Nix,
Your Guide to Forestry.
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from The Lookout Cookbook, 1938. U.S. Forest Service, Region One

EGG DISHES

Scrambled Eggs
3 tablespoons dry eggs (or 3 eggs)
1/2 cup milk and water together
1/2 teaspoon salt

Mix eggs and milk well together and add salt. Have frying pan hot with small amount of grease, add egg mixture and keep stirring until done.
Small pieces of fried ham, bacon, or frankfurters added to eggs make a very fine dish. Or some corn may be added.

Eggs Souffle
Butter a baking dish. Break eggs and place in bottom of dish. Season to taste. Over the eggs pour a small amount of cream or canned milk undiluted. Over cream place diced or sliced pieces of cheese in desired quantity. Bake in hot oven for a few minutes till eggs are set.

Poached Egg on Toast
Toast slices of bread. Cut away crusts. Butter generously. Poach eggs in salted water to which has been added 1 teaspoon of vinegar, until soft cooked. Season to taste. Place one egg on each slice of toast and put a piece of butter on top of each egg.

Plain Omelet
3 eggs
salt and pepper
1 tablespoon butter

Beat the eggs just enough to mix the whites and yolks, and add salt and pepper. Heat butter in an omelet pan, pour a little of it into the beaten eggs and allow the remainder to get hot. Turn the eggs into the pan and as the mixture cooks on the bottom and sides, prick it with a fork so that the egg on top will penetrate the cooked surface, and run under the white edges. The work must be done quickly and carefully so that the eggs are not all stirred up like scrambled eggs. While the eggs are still soft, but slightly thickened, fold over, let stand a few minutes to brown and turn on to a hot dish.

Variations of Plain Omelet
Variations of the plain omelet may be made by adding any of the following ingredients to the omelet before it is put into the pan to cook, or by spreading one of them on top just before the omelet is folded. Allow one tablespoon of mixture to each two eggs used.
Fish: Use any cooked fish. Chop if fine, season with salt and pepper and moisten with a little cream. Spread on the omelet before folding.
Ham or Other Meat: Scatter finely chopped meat over the center of the omelet while it is cooking. The meat may be improved by browning in a small amount of fat before it is added.
Cheese: Prepare as for ham omelet.
Onion: Mix one tablespoon chopped onion and one teaspoon chopped parsley if you have it. Add to the omelet mixture before cooking.
Jelly: Spread any jelly or jam over the omelet just before folding.

Perfection Omelet
Beat separately whites and yolks of three eggs. To yolks add:

3 teaspoons cornstarch
1/2 teaspoon baking powder
1/2 cup milk
pinch of salt

Mix until smooth and add the last thing the stiffly beaten whites of eggs. Bake in buttered baking pans until brown.