Broiled Eggs

Ingredients

• two tomatoes
• some salt
• some minced fresh pimento
• some herbs

Method

1. 1

   Place tomato flesh in a frying pan with boiling oil, add salt and pimento, mix, then break in eggs and cook until set.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 142. The excerpt below is the record exactly as published.

Broiled Eggs. Place the flesh of two tomatoes, without the skins and seeds, in a frying-pan with some boiling oil. Add a little salt and some minced fresh pimento, with herbs, and mix thoroughly. Break over this two eggs and mix the whole briskly over a fire until the eggs are set. Eggs and Rice Cutlets with Macaroni. Grate the whites of four hard-boiled eggs and pound them in a mortar with the yolks of the eggs and half an ounce of butter; add a heaped tablespoonful of boiled rice, moisten the paste with a little cream, and season it with salt and black pepper. Divide the mixture and shape it on a floured board into the form of cutlets. Dip them into some beaten egg, and cover them thickly with fine breadcrumbs; leave them for a quarter of an hour, and then fry the cutlets in plenty of boil- ing fat. Boil some straight pipe macaroni until it is tender, and cut it up into small pieces about half an inch in length; then reheat it in a small quantity of parsley sauce. Arrange the macaroni in a hot dish, and put the cutlets round it. Eggs Sur La Plat. Melt two ounces of butter in an omelette-pan; the moment the butter is melted, slip in 'three eggs carefully, avoiding breaking the yolks. Have three pieces of crisp toast on a hot dish, cover each piece lightly with anchovy paste; directly the eggs are set, place them carefully on the toast, one egg on each piece, and pour the hot butter from the pan over them; dust with a shake of cayenne, and sprinkle a little finely- chopped parsley over the center of each egg. Egg Kromeskies. Poach as many eggs as are required in water to which a small quantity of vinegar has been added; cook them until STANDARD COOKERY. 205 they are well set, and then put them into cold water. When cold drain the eggs on a clean cloth; sprinkle some salt

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