Preparation:
Pour Water Into A Deep Frying Pan Or Wide Sauce Pan. Add 2 Tsp. Of Salt For Four Cups Of Water, Heat To Boiling. Break Eggs Into A Saucer And Slip Gently Into The Boiling Water, Reduce The Heat So That The Water Merely Simmers, Cover The Pan And Let Stand Until The Whites Of Egg Becomes Opaque And There Is A White Film Over The Yolk. Remove The Egg With A Perforated Spoon Or A Pancake Turner.
