vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Baked Eggs
From Lowney's cook book, 1907
Serves 1
Eggs are more delicately cooked if the dish is placed in a pan of hot water in the oven.
Presented as published in 1907. 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
Nutrition per serving
347Calories
31 gProtein
2 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein31 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.9 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol904 mg
Sodium345 mg
Potassium335 mg
Calcium136 mg
Iron4.3 mg
Magnesium29 mg
Phosphorus481 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A389 mcg
Vitamin E2.6 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate114 mcg
Choline714 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 44. The excerpt below is the record exactly as published.
each egg into a cup and drop into baking 112 EGGS 118 dish, sprinkle with salt and pepper, and bake in a moderate oven — live minutes for soft-cooked and ten for hard- cooked. Eggs are more delicately cooked if dish is placed in a pan of hot water in the oven, and water kept below the boiling point during cooking. Chopped red or green pepper sprinkled over top of baked eggs is delicious. Poached Eggs Break eggs in cup ; butter muffin rings. Place in shal- low pan and cover with boiling water. Allow two tea- spoons of salt to each pint of water. Drop eggs into rings, and cook from five to eight minutes, keeping water below the boiling point during cooking. Remove the eggs on a buttered skimmer or pancake turner, and place on a round of buttered toast, sprinkle with salt
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