Dhahran Theatre Group Cookbook, 1993


1 Egg


Take one fresh(ish) egg - preferably a hen’s egg. Immerse in a pan of water and bring to the boil. Boil for 3 1/2 minutes or 210 seconds if preferred.

Remove from pan with a clean(ish) tablespoon and place in an egg cup or liqueur glass. Bash the top with a teaspoon and peel off most of the broken shell at the top of the egg. Retain a little shell for “roughage”.

Scoop out contents of shell and serve hot or cold.

Arthur Dewhurst