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Egg Puff

Separate the white and yolk of a fresh egg. Beat the white stiff; form it into a nest and place in a thin, wide topped cup. Make a shallow hollow in the center of the nest and put into it the unbroken yolk. Set the cup in a pan of boiling water; cover and cook for three minutes. Remove carefully from the cup to a hot plate and season with butter, pepper and salt. This makes not only an attractive and palatable dish for an involid but is more digestible than when cooked in the shell or when the white is unbeaten. Eggs cooked in this manner and sprinkled with chopped parsley make an attractive breakfast dish.