3 tbsps butter

4 eggs

1 tsp vinegar

salt and pepper to taste

Melt one tbsp butter in hot chafing dish. When melted, carefully slip in the eggs, one at a time. Sprinkle with salt and pepper. Cook until whites are firm. Remove to a warm plate, taking care not to break yolks. In chafing dish, brown 2 tbsps. butter, taking care not to burn. Add vinegar. Pour over eggs.

RETURN TO CHAFING DISH AND FONDUE INDEX RETURN TO EGGS OF MANY STYLES INDEX