Separate whites from yolks; beat white until dry. Butter a small fancy dish in which eggs are to be served; sprinkle fine bread crumbs in bottom. Place beaten whites in dish, make hollow and slip in the yolks, set bowl in sauce pan containing boiling water, cover and cook until white is firm. If brown tint is desired, set in hot oven for 1 minute or hold dish under flame in broiling oven.
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