Water, milk or broth
Eggs
Lightly oil a saucepan. Add enough water to fill 2 inches deep. Heat to boiling over medium-high heat. Reduce heat to keep water at a simmer.
Break eggs, one at a time, into dish, then slip each egg into water, holding dish close to water’s surface. Simmer 3 to 5 minutes depending on desired doneness. When done, lift eggs with slotted pancake turner or spoon onto absorbent paper. Drain and trim edges, if desired.
Eggs Benedict, recipe on [page 7].
BAKED (SHIRRED) EGGS
4 servings
Baking is a good way to prepare eggs in quantity—you can multiply the following recipe to serve a larger group. The addition of cream gives the eggs a softer finish than that of standard fried or poached eggs.
8 eggs