Egg Soup

Ingredients

• one
• salt

Directions

1. Add salt and butter to water, break eggs into a cup, one for each cup of water, leave whole and turn slowly into the rapidly boiling water, beating briskly with fork or wire whip until the egg is in white and yellow shreds. Boil up well and serve with crackers and celery. This is an emergency soup. Cream may be added to the water instead of butter, or part milk may be used.