| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New Orleans | Eggs | 4 | Servings |
INGREDIENTS
| 8 | lg | Eggs |
| 1 1/2 | qt | Water |
| 2 | c | Vinegar |
INSTRUCTIONS
From: elendil@yatcom.com (Edward J. Branley) (COLLECTION) Date: Mon, 5 Jun 1995 04:37:44 GMT I posted a full review of our recent trip to Brennan's restaurant here in New Orleans to rec.food.restaurants, and thought I'd share the recipes here. Bring the water to a boil in a large saucepan. Crach the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks. Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly. When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving. Serves 4 REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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