gluten-freenut-freesoy-freefish-freeshellfish-free
Bercy Eggs
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
288Calories
18 gProtein
1 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein18 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.9 g
Total Fat23 g
Saturated Fat7.2 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol239 mg
Sodium625 mg
Potassium299 mg
Calcium34 mg
Iron1.6 mg
Magnesium17 mg
Phosphorus199 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A100 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate25 mcg
Choline186 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 145. The excerpt below is the record exactly as published.
Bercy Eggs. Put half of the butter to be used in a dish; let it melt, break the eggs, taking care not to burst the yolks; baste the latter with the rest of the butter, and season. Cook until the whites are quite done and the yolks are glossy. Garnish with a small, grilled sausage, placed between the yolks, and surround with a thread of tomato sauce
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