This is an unusual method of cooking eggs, but I hope it may catch on. They can be cooked only in a special container called an Eierkocher made by the Jenaer Glaswerk Schott & Gen., Mainz, Germany. As you will see, the possibilities for variety are unlimited, but my favorite is the one used here to describe the basic method—just cream, seasoning, and a touch of parsley—perfection. I’m delighted that I can write, rather than talk, about the container; you try to pronounce it!
© 1966 Graham Kerr. All rights reserved.