Eggs

Salt

Pepper

Mixing bowl Egg-beater Baking bowl Spoon

Take a nice, fresh egg, and ask the cook to show you how to break it open carefully, and separate the white and the yolk, so that the yolk will not be broken. Leave the yolk in a half egg-shell, and let the white fall into a mixing bowl.

Add a pinch of salt to the white, and beat with an egg-beater until it is very stiff.

Have ready some little bowl or deep saucer that is pretty enough to put on the table, and yet will not break in the oven.

Into this dish pour the stiff-beaten white, and make a little hole in the middle of the white with a spoon.

In this little hollow place put the yolk, still unbroken.

Set the dish in a hot oven and cook for two or three minutes, or until the white is a little brown and the yolk is firm.

Serve right away.

There must be a separate dish for each egg.