Preparation info
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By The Times Picayune Publishing Company

Published 1901

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Have the frying pan filled with boiling water. Add salt. Some add also a tablespoonful of vinegar, but this is a matter of taste. The Eggs must be absolutely fresh. Break the Eggs into a saucer, one by one, and gently slip off into the water, without breaking the yolk. Break another and another, unt