Baked Eggs

Ingredients

• a good slice of butter
• eggs
• a little salt and pepper

Method

1. 1

   Melt butter in a fireproof dish, break in eggs, sprinkle with salt and pepper, pour more butter over, and bake gently until whites are set.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 100. The excerpt below is the record exactly as published.

Eggs poached or fried are a very favourite and suitable accompaniment to either bacon or ham. In my opinion the former of these two methods is to be preferred in both cases ; but tastes differ on this point as on many others. If the eggs are fried, let them be cooked in sufficient boiling bacon-fat to keep them from burning and no more, and cook them over a moderate fire. Be sure that the fat is entirely free from burn before the eggs are slipped into it. Baste the eggs well, and trim and drain them before serving. If the eggs are poached, use a shallow stewpan, and put a few drops of vinegar or lemon-juice into the water, as this will make the white part whiter. Break the eggs carefully into a cup, and try not to break the yolk, then simmer them in sufficient gently boiling water to cover them entirely. Take them out on a drainer the moment the whites look set. If boiled fast they will break. Drain thoroughly and serve. A very agreeable way of cooking eggs for breakfast is the following : Take as many small, deep tins (dariole moulds are the most suitable for the purpose) as there are eggs to be cooked. Butter them well inside, and sprinkle in them a savoury mixture made of two ounces of finely minced cold boiled ham, fat and lean together, a teaspoon- ful of chopped parsley, and a little pepper and salt. Break an egg carefully into each tin, place the moulds side by side in a saucepan, with hot water to come half way up the sides of the tins, but not to flow into the eggs. Poach the eggs gently till the white is set. Turn the eggs upon rounds of toasted bread, and serve. Buttered eggs furnish a pleasant variety for breakfast. 150 The Girl’s Own Cookery Book. The following is a quick and easy way of preparing this dish. Take one fresh egg for each person, with one egg over if liked, and allow a tablespoonful of milk, an ounce of butter, and a little pepper and salt for two eggs. Melt the butter in a small stewpan over a gentle fire ; break the eggs into it, and add the milk and seasoning. Stir one way quickly, and without stopping, until the eggs become thick and lightly set, but on no account allow them to become hard. Have ready a hot dish, or, if pre- ferred, a slice of hot buttered toast ; turn the egg mixture upon it, sprinkle a little chopped parsley over the top, and serve. Eggs on the dish are very good for breakfast. Take a dish (made either of earthenware or tin) which will stand the fire, and can be sent to table. Melt a good slice of butter inside, and break the eggs into it, being careful to preserve the yolks whole. The dish should not be so large that the eggs will spread overmuch. Sprinkle a little salt and pepper

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