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[F3v] To make ghedopte eyeren [dipped eggs]. [2] Take eggs and throw
them in simmering water or in [3] hot butter or in oil, each separately,
in a spoon [4] or in a pan. One also puts two or three [5] at a time, but
then one does not turn them. And when one [6] fries them separately one
may turn them, but let them [7] not lie in there long. Then lay them in a
dish and [8] strew them with some pepper powder and salt. |
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