Baked Eggs

Ingredients

• eight eggs
• one cupful of milk
• one generous table-spoonful of butter
• one teaspoonful of flour
• half a teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• one teaspoonful of chopped parsley

Method

1. 1

   Put the butter on the stove in a small frying-pan, and when it becomes melted, put in the flour.

2. 2

   Stir the mixture until it is smooth and frothy; then draw the pan back, and gradually add the cold milk.

3. 3

   Next add the seasoning; and after letting the sauce boil up once, pour it into a deep plate made for baking eggs.

4. 4

   Break the eggs carefully, and drop them into the sauce.

5. 5

   Sprinkle the chopped parsley over the eggs and sauce.

6. 6

   Place the dish in a moderate oven, and cook until the whites become set, about five minutes.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 215. The excerpt below is the record exactly as published.

Baked Eggs. For six people use eight eggs, one cupful of milk, one generous table-spoonful of butter, one teaspoonful of flour, half a teaspoonful of salt, one-fourth of a teaspoon- ful of pepper, and one teaspoonful of chopped parsley

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