| 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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