Baked Eggs
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Various methods of serving baked eggs are provided.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 123. The excerpt below is the record exactly as published.
Baked Eggs. Small stone china dishes or egg-shirrers, holding one oi two eggs for each person, are convenient for this method of serving eggs ; or use a common platter placed over hot water ; or bake in the shells in a moderate oven ten minutes, first pricking several holes with a large pin in the large end of the egg, to keep the air within from bursting the shell as it expands. No. 1. — Break each egg into a cup, being careful not to break the 3^olk, and put the eggs on a hot buttered dish suitable for serving. Put a little salt on each egg. Bake until the white is firm. Add a little butter and serve at once. Garnish each egg with thin strips of breakfast bacon. No. 2. — Cover the buttered dish vfiiXi fine cracker crumbs
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