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Dropped Eggs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Dropped Eggs

Ingredients

Directions

  1. Break each egg into a cup.

  2. Fill an omelet pan with 1 inch of boiling water.

  3. Carefully drop the eggs into the boiling water.

  4. Keep the water boiling gently until the whites are set.

  5. Remove the eggs with a skimmer and serve on toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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