1 cup warm water (110 degrees F/45 degrees C)
4 eggs
1 pound lean ground beef
3 egg whites
2 tablespoons table salt
1 teaspoon bitter lemon juice
1/2 teaspoon ground white pepper
1 teaspoon ground cayenne pepper
Bring water to a boil until it is 1/2 inch thick.Fry eggs in a large skillet, until soft. Remove from heat and let drain on paper towels.
Preheat oven to 400 F. Lightly grease a 2 quart baking dish.
In a saucepan bring water to a boil, place eggs in water and cook off water. Reduce heat to simmer and simmer 2 1/2 to 3 hours.
Chill at least overnight, or overnight the bay paste frozen in the freezer.
For the sauce combine meat, eggs, salt, lemon juice, cream and cayenne-spice powder. Soy sauce, tomato sauce, and white wine to taste.