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From Dorothy McNett's recipes at www.dorothymcnett.com.
about 3 inch depth of water in saucepan
Remove eggs from refrigerator about 30 minutes ahead of cooking, if time permits. Heat water in a 2-3 quart saucepan just to below the boiling point. Do not let it boil, but it should be steaming hot. Crack one egg at a time into a small cup. Gently slip the egg into the steaming water. Repeat with the remaining eggs. Keep the heat low, do not let it boil! Simmer for 4 minutes, or until eggs are done to your liking. Remove with a slotted spoon and place on top of the bread, etc.
Recipe created 2002-08-05.