Salt Baked Eggs
|Kitchen salt||To Taste|
Although 'baking' generally refers to oven cooking, the eggs in this case are baked on top of the stove.
The eggs must be at room temperature.
The quantity of salt used depends on the size of the pan and the number of eggs to be cooked in it.
For 2-3 eggs, 1 lb. salt may be enough.
Turn enough cold salt into the pan to form a good base for the eggs.
Make 2-3 dimples in it and place an egg in each, having at least 1/2-inch of salt under them.
Cover completely with further salt.
Very gently heat through and keep the eggs moving with a spoon.
Increase the heat slightly.
The eggs will require 25 minutes of this slow 'baking'.