Baked Eggs

Ingredients

• as many eggs as it will conviently hold
• bits of butter
• a sprinkling of salt

Method

1. 1

   Grease a pie-plate well with butter, break in the eggs, and bake until the whites are fully set and the yolks slightly hardened.

2. 2

   Slip them onto a hot platter and drop bits of butter over them.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 141. The excerpt below is the record exactly as published.

BAKED EGGS. — Cut nice toast into squares. Take eggs out of the shell, keeping yolks whole. Beat the whites to a stiff frotli, lay 186 EGGS the beaten white around nicely on the toast, drop yolks in center of white ring, sprinkle on salt and put in hot oven to bake a few min- utes. When taken out of the oven, pour a little melted butter on the toast. No 2. — Grease a pie-plate well with butter, break into it as many eggs as it will conviently hold, and bake until the whites are fully set and the yolks slightly hardened; slip them on to a hot platter, and drop bits of butter over them, w^tli a sprinkling of salt

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