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Boiled Eggs For Breakfast

  • Serves 1.


  • 2 eggs
  • Butter
  • Salt
  • Pepper


Take 2 eggs a customer, laid by good, proud, aristocratic hens with high soprano cackles. Place them in a small (saucepan) with cold water to cover the eggs, less 1/4 inch. Bring water to slow boil and allow to simmer for 1 minute. Remove container from heat but allow eggs to remain in the hot water for 81-1/2 seconds. Then pour cold water into container, crowding out the hot water. Place butter, salt, and pepper in a cup (no measurements indicated in recipe, so use amounts to your taste). Cut the eggs quickly crosswise with a firm knife, pouring the eggs, minus the shell, into the cup. Mix with butter, salt, and pepper by using a spoon. Place the cup on the “customer’s” plate-use smaller plate on service plate if fancy show style is desired, and serve with buttered toast, unburned.

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