Ingredients
- one teaspoonful salt
- a quart of water
- a slice of buttered toast
- one side only
Directions
For this the eggs should be new-laid and cold. Put a quart of water, one teaspoonful salt and one teaspoonful vinegar in a shallow pan, arrange in it as many muffin rings as there are eggs to be cooked, and set the pan where the water will bubble at one side only. Break the eggs one at a time and slide them
100 THE STAR CRYSTAL COOK BOOK.
into the rings. If the water does not cover thern, gently pour on a little more boiling water till it does. Cook till the white is set over the yolks ; then pour off most of the water ; with a cake-turner lift each egg and lay on a slice of buttered toast, removing the ring after it is in place.