INVALID EGG.
Put on a saucepan with Sin in depth of water and bring through the boil. In a teacup put a little piece of butter, and set the cup in the saucepan when the water boils. As soon as the butter melts, gently break a fresh egg into the cup, sprinkle with a pinch of salt and pepper, place a. saucer or small plate on the top of the cup, and allow the egg to steam until it just sets—five to seven minutes. Turn the egg on to' a piece of hot buttered toast, sprinkle with finely-chopped parslov, and then serve.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19181217.2.79
Bibliographic details
Star (Christchurch), Issue 12504, 17 December 1918, Page 7
Word Count
102INVALID EGG. Star (Christchurch), Issue 12504, 17 December 1918, Page 7
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