Buttered Eggs

Ingredients

• about two ounces of butter
• two eggs
• season with salt
• season with pepper
• a few cooked peas or pieces of cooked asparagus

Method

1. 1

   Melt butter in a saucepan, break in eggs, season, and stir until thickened.

2. 2

   Serve on toast, optionally with peas or asparagus.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 140. The excerpt below is the record exactly as published.

Buttered Eggs. Melt about two ounces of butter in a saucepan, break two eggs into the butter, season with salt and pepper, and stir till the eggs thicken. Serve on toast. This dish is much im- proved by having a few cooked peas warmed in the egg, or pieces of cooked asparagus or French beans. Buttered Eggs and Mushrooms. Make some buttered eggs in the above manner, but before 8.s L I STANDARD COOKERY. 201 cooking them add some cooked minced mushrooms, peeled and sprinkled with salt and pepper. Serve on rounds of buttered toast. Fricassee of Eggs. Take three hard-boiled eggs, cut them in half and remove the yolks, and pound these together with a tiny taste of shallot, chopped parsley, seasoning and butter. Fill the whites with the mixture and keep them hot. Make some nice white sauce, pour over the eggs, and serve. Curried Eggs. Boil two eggs hard, and cut in fairly thick slices. Place each one on a crouton of fried bread, and pour a nice curry sauce over; or cut the eggs into quarters, and surround with a border of rice, and pour a good curry sauce over the eggs. Eggs a la Lucerne. Fry one small sliced onion and put it through a sieve, mix with it one dessertspoonful of flour which has been mixed smooth in rather less than half a pint of milk; season with pepper

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