Baked Eggs

Ingredients

• butter previously browned
• covered with cream
• pellets of butter
• mixed with bacon, fried, or ham, minced
• baked eggs with braised lettuces

Method

1. 1

   Bake eggs in browned butter until yolks are soft.

2. 2

   If keeping warm, transfer to a warmed plate.

3. 3

   For variation, mix with bacon or ham, or serve with braised lettuces and brown gravy.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 374. The excerpt below is the record exactly as published.

Baked eggs are done in butter previously browned — (Eiifs an Beurre Noir. This dish is excellent when so made that the yolks are yet soft ; but when it is left in the oven until wanted, the eggs become solid throughout, and the character of the dish is lost. When the eggs on being done have to be kept a short time, they should be transferred to a merely warmed plate to arrest the access of heat from below. When covered with cream and pellets of butter, baked eggs are called by German cooks Setz-eier or Spiegel-eier ; French, CEufs sur le Plat, dits an Miroir. For variation, baked eggs may be mixed with bacon, fried, or ham, minced. A very dainty dish is baked eggs with braised lettuces

Cook this with the app: pantry check, scaling, and the assistant.