Break cold eggs, one at a time, into a custard cup, small measuring cup or saucer. Holding the dish close to the simmering liquid’s surface, slip the eggs, one at a time, into the liquid. Cook, uncovered, until the whites are completely set and the yolks begin to thicken, about 3-5 minutes.
Sprinkle on coconut and edible glitter to make snowflake cookies really shimmer.
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For how-to text see HCA_2008, p.117.
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