Baked Eggs

Ingredients

• eight eggs
• one teaspoon of butter
• three tablespoons of cream
• season with salt
• and pepper

Method

1. 1

   Break eggs into a buttered dish, season with salt and pepper, add butter and cream.

2. 2

   Bake for 8-10 minutes and serve hot.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 138. The excerpt below is the record exactly as published.

season with salt and pepper; let it cook for two or three minutes, stirring all the time, then add half of a green sweet pepper, chopped fine, and cook for one minute. Make an omelet of six eggs; when brown, turn up and fill with this mixture. Serve at once on a hot platter. FRIZZLED BEEF AND EGOS. Contributed. To every half pound of chipped beef allow half a pint of milk, one tablespoonful of butter and one tablespoonful of flour. Put the butter into a frying- pan; when hot add the beef and stir for about two minutes, or until the butter begins to brown, then dredge in the flour. Stir well, add the milk and a lit- tle pepper, and just before taking from the fire whip in two well-beaten eggs. HAM OMELET. Contributed. Make an omelet in the usual way; pour into an omelet pan and before the egg sets sprinkle over the top one teacupful of finely minced, cold, cooked ham. EGGS. 325 RUM OMELETTE. Mrs. T. K. Egbert. To two eggs, beaten thoroughly with two ounces of sugar, add one glass of Jamaica rum. Melt four ounces of butter in a saucepan and pour in the egg mixture. Stir on the fire and cook. When done, roll the omelette, turn it on a dish, sprinkle with powdered sugar, and send to the table. Have a glass of Jamaica rum at hand, pour it on each side of the dish, apply a lighted match, and serve when the alcohol has almost burned itself out. EGOS A LA BECHAMEL. Mrs. C. H. Hamilton. Six eggs, one tablespoon flour, one gill cream, one gill white or veal stock, yolk of one egg; boil the eggs fifteen minutes, while tiiey are boiling prepare the sauce as follows: Melt the butter in a frying pan,- being careful not to brown it, add to it the flour, mix until smooth, add the stock and cream, and stir con- stantly until it boils, add salt and pepper and stand it over the kettle to keep warm. Shell the eggs, cut the whites into thin shreds, cut the yolks into tiny squares, then pile them in the center of a shallow, heated dish, and arrange the whites around them. Oive the sauce a stir and pour it around the eggs and serve. BAKED EQOS. Mrs. Walter Jones. Break eight eggs into a buttered dish, season with pepper and salt, one teaspoon of butter, three table- spoons of cre

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