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Dropped Eggs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Dropped Eggs

Ingredients

Directions

  1. Bring a saucepan of water to a boil and add salt.

  2. Carefully drop fresh eggs into the boiling water.

  3. Prepare slices of buttered toast.

  4. Use a skimmer to remove the eggs and place them on the 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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