Baked Eggs
From The school cookery book, 1881
Presented as published in 1881. 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 The school cookery book (1881), page 60. The excerpt below is the record exactly as published.
Baked Eggs. — Required: i egg; oz. butter. Place the butter in a very small baking tin; melt it; break the egg into a cup ; slip it from the cup into the tin ; place the tin in the oven for three minutes, when the egg will be cooked. Rummeled Eggs. — Required: i egg; i slice of buttered toast; i dessert spoonful milk; l/z oz. butter; x pinch of salt. Melt the butter in a small frying pan ; break the egg into it; add the milk and salt; stir constantly one way till the egg becomes thick like butter, but not hard; spread it over the buttered toast; serve very hot. Omelet. — Required: 2 eggs; oz. butter; 1 tea- spoonful soft sugar; 1 small pinch of salt. Break the eggs ; separate the yolks from the Avhites, add the sugar to the yolks ; stir in a basin till they are thick and creamy (about ten minutes). Place the whites with the salt on a dry plate; with a dry sharp knife whisk them in a cool place till they become a stiff froth; mix this gradually in among the yolks, tak- ing care not to beat down the froth. In the meantime let the butter melt, but not discolour, in an omelet pan ; pour the mixture into the pan ; cook it on the fire till it sets (about two minutes) ; then place it in the oven 10 allow it to rise and brown . If there is no oven, hold it before the fire. Turn it out, double it over and serve immediately. 126 EGGS. The omelet will be larger and lighter if a third white can be allowed to the two yolks. A savoury omelet may be made by adding half a teaspoonful of mixed herbs or chopped parsley to the yolks instead ot sugar. An omelet pari should not be washed • it should be scraped and dry rubbed. Pancakes. — Required : 2 oz. flour ; 1 egg
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