Creamed Eggs

Ingredients

• one egg for each person
• 1 tablespoonful of butter
• 1 tablespoonful of flour
• 1/2 pint of cream or very rich milk
• 1/2 teaspoonful of salt
• 1 pinch of cayenne
• 1/2 teaspoonful paprika

Method

1. 1

   Boil eggs for ten minutes.

2. 2

   In a separate pan, melt butter, add flour, and stir until smooth.

3. 3

   Gradually add cream, stirring until thick.

4. 4

   Add salt, cayenne, and paprika.

5. 5

   Drop in eggs and heat through, serving on buttered toast.

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 42. The excerpt below is the record exactly as published.

CREAMED EGGS Take one egg for each person; put the lower pan over the flame and fill with hot water from the tea-kettle; put in the eggs and boil for ten minutes with the cover of the pan on. Take them out, peel them and wrap them in a napkin to keep them hot. Set away the lower pan, and in the upper one put: 1 tablespoonful of butter; melt this and add 1 tablespoonful of flour and rub together un- til smooth. Add y^ pint of cream or very rich milk, and stir till thick; add % teaspoonful of salt. 1 pinch of cayenne. % teaspoonful paprika.

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