Freda R. Lavine, Recipes Tried and True — Eggs, Omelets and Pancakes (1922)
“ Separate whites from yolks, beat whites until dry. Butter a small fancy dish in which eggs are to be served, sprinkle fine bread crumbs on the bottom. Place beaten whites in dish, make a hollow and slip in yolks, set bowl in saucepan containing boiling water, cover and cook until whites are firm or brown under flame, if desired. ”
