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Southern Egg Dish

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4 cups chicken stock
2 cups rice
1/2 cup butter
1 1/2 teaspoon salt
6 eggs
pepper to taste (the spice)


Wash rice carefully, sir into boiling stock. Cover kettle and in 20 or 25 minutes rice will absorb the liquid. Turn fire low. Stir well-beaten eggs into mixture add butter, seasoning, serve at once.

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