Egg-in-Nest

Name: Egg-in-Nest
Ingredients: Make toast crisp brown; Beat the white of an egg; a little salt; a bit of salt and black pepper if desired

From The Central cook book, 1924

Recipe attributed to Miss Estate CrowbveEr.

Presented as published in 1924. 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

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 66. The excerpt below is the record exactly as published.

Egg-in-Nest Make toast crisp brown, using butter as desired. Beat the white of an egg, with a little salt, until stiff. Pile lightly on a piece of toast and slip back in oven to brown the top lightly. Place the unbroken yolk in the center and add a bit of salt and black pepper if desired

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