This section is from the book "The Blue Grass Cook Book", by Minnie C. Fox. Also available from Amazon: The Blue Grass Cook Book.
Mrs. H. C. McDowell
Add a little salt to the white of an egg and beat dry. Turn into a buttered glass and put the yolk on a nest in the middle of it. Put the glass on trivet in lukewarm water. Cover and let stand till the egg is set and rises in the glass. Do not let water around glass boil. Serve at once.
Have water boiling hot and add a little salt. Break the eggs carefully into the water, one at a time, and let them cook 3 minutes. Serve on thin, crisp toast.
 
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