Preparation info

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Appears in

The Picayune's Creole Cook Book

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, until you have four in the pan, and allow the Eggs to stand apart. Let them boil thus on the water till the white forms a thin veil over the yolks. Then the Eggs are done. Take them up gently, neatly round off the ragged edges, sprinkle the top with a little black pepper, place on buttered toast, and serve immediately.