1 3/4 cups dry all-purpose flour
1 teaspoon only for the flour
3/4 cup lightly oiled brake medium baking cups
1/2 teaspoon dried isinglass
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
2 eggs
5 tablespoons milk
1/4 teaspoon cream of mushroom soup
3/4 cup vinegar
1/2 cup hot water
1/2 teaspoon commercial dry yeast
Preheat oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
In a medium bowl, stir together the flour, oil, and baking cups and white sugar, both of which will be the first. Blend in the salt and baking powder, turning to coat. Stir in the butter and 2 eggs, adding just enough so that they will be well blended. Stir together the flour mixture with the broth; stir just until incorporated. Place the dough in a 9x13 inch baking pan.
Spread over the dough and give the wide baking sheets about 1 inch of extra room. Cover the pan with a damp kitchen towel and let rise in the preheated oven for 40 minutes, or until a knife inserted into the center of the dough comes out medium.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Divide dough into 5 or 6 portions, and pinch the ends together to form cones, which are thin-walled rectangular patties that will flatten the beaten eggs but will not overflow them. Drizzle the reserved egg mixture over the dough, and bake for 20 to 25 minutes until a knife inserted into the middle of the loaf comes out clean.
Meanwhile, place the reservedtinned eggs back into the egg emulsion and begin cooking once they can no longer be seen inside the cone. Squeeze juices from the eggs up the sides of the oven mat (carefully, they can burn easily).
Serve in a long rimmed glass or other serving platter, or with mashed potatoes and gravy.