Bird's Nest Eggs

Ingredients

• a thin slice of whole wheat or graham bread
• a teaspoon of milk
• a little butter
• an egg

Method

1. 1

   Whip the white of the egg stiff and pile it in the shape of a nest on the moistened and buttered toast.

2. 2

   Bake until the egg is set.

As published

This recipe was extracted from The National home cook book (1900), page 33. The excerpt below is the record exactly as published.

a little butter, a teaspoon of milk, salt, pepper and an eggs: — Put the baskets in the oven and leave them there until the eggss are set. s BIRD’S NEST EGGS—Whip the white of the egg stift and pile it in the shape of a nest on a thin slice of whole wheat or graham bread toast, moistened with a little milk and buttered on the under side. fourth pound dried beef broken into small pieces. Scramble — the’ eggs into beef. Don’t cook very long or eggs will be hard DEVILED EGGS—Hara boil eggs in cold water: whe : ‘cold peel. Just cut your egg in half either way, carefully take out yolk, mash yolks, add lump butter and prepared - mustard to make a thick paste. With this refill whites. If ' fora picnic put together with toothpicks. Some use the dry mustard, but I find the prepared mustard much better. © ay EGG CUTLETS—tThree tablespoons each butter and flou one-half tablespoon salt, dash of cayenne, 1% cups mil Stir into this eight hard-boiled and coarsely chopped egg x small tablespoon lemon juice, 10 drops onion juice, one tabl i spoon chopped parsley, yolks two beaten eggs. Stir and cook for a minute, set aside until chilled, form into small -eutlets, dip in. beaten eggs and fine ‘bread Cre Rr $f a - golden brown. : ESCALOPED EGGS—Slice four hard-boiled eges. “six of eight slices of white bread (according to _ size_ of ne slice buttered bread in dish, lay slices of egg on bread, — ilt and pepper well; and so on for three or four layers. Fo -.e top have whole slice of bread or cracker crumbs, © P —Jater enough in dish to moisten bottom slice of bread, he lowly for 20 minutes; have 1% cups of sweet milk hot, pen yver all; bake slowly one hour. Serve hot. FRIED EGGS (Soft)—Have the fat hot.in frying pa . “yreak the eggs in one at a time, lift the pan from fire and lip hot fat over eggs until done to taste. If wished har Me ‘eave pan on fire and turn over if necessary. -. BEGGS FOR INVALID—Grease a common saucer with ‘bu er, break the egg into it, cover with boiling water and 1 # tand until white sets. Ce - BHGGS WITH MUSTARD—Boil eggs hard, remove. york i after cutting in half, chop yolks fine, mix with mustard, lay the whites on the meat platter or a plate, and fill with aeOr, ped yolks. ; EGGS WITH NOODLES—Take six hard poiled eggs, ‘re- - move the shells and cut in half. Take out the yolks, crush them and garnish with parsley. Pour over all the following white dressing: A piece of butter the size of an egg

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