"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Coe Spence's Southern Eggs Recipe

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This recipe for Coe Spence's Southern Eggs, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Kelso
Added: Tuesday, July 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Eggs
Butter
Salt
Pepper

Directions:
Directions:
Bring eggs to a boil in salted water. Cover and turn off heat, let stand for 20 minutes. Pour off hot water and replace with cold tap water and lots of ice cubes (easier to peel). Peel egg and cut in half on plate with butter. Add salt and pepper to taste. Chop eggs and enjoy.

Number Of Servings:
Number Of Servings:
2 eggs per person
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
there is no amount of butter listed on the recipe but i would think somewhere between 1 teaspoon to 1 tablespoon for every 2 eggs would be enough. HINT* Cold eggs from fridge:let rest in hot water before boiling to prevent cracking. This super simple dish is best served with southern ham grits and buttermilk biscuits. But can be enjoyed simply with a piece of toast as well.

 

 

 

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