Egg Muffins

Ingredients

• Two eggs
• two cups milk
• two cups flour
• one teaspoon salt

Method

1. 1

   Mix ingredients and bake in a quick oven until a crisp brown crust forms on all sides.

2. 2

   The batter should be thinner than for cake.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 113. The excerpt below is the record exactly as published.

one teaspoon salt, one teaspoon sugar, one pint milk, one tablespoon melted butter, two teaspoons baking powder, flour to make reasonably thick batter about like cake batter. Add whites of eggs last. EGGS. "Things well done And with a care exempt themselves from fear." Henry VIII. EGGS. Three minutes will boil them soft, i-ive minutes will cook whites hard, but not yolks. Eight minutes will cook both. 236 EGGS CREAMED EGGS. Mrs. J. B. Miles, Omaha, Neb. Chop fine the whites of six hard boiled eggs. Have a large cup of milk hot. season with salt, pepper and butter, thicken with a teaspoon of flour. Add the chopped whites to this. Pour over squares of toast arranged on a hot platter. Put the yolks of the eggs through a ricer over the top. Serve hot. BAKED EGGS. Mrs. W. Q. Bell. Delicious : — Twelve eggs, boil hard, cut in two. take the yolks and mash fine, add a large spoon of butter, one cup powdered crackers, one and one-half cups milk, season with pepper and salt ; put the whites in a baking dish, pour this mixture over and bake fifteen minutes. BAKED EGGS. Mrs. J. G. Parshall. Grate cracker crumbs in gem pans, place an egg in each, sprinkle with crackers. Add butter, milk, salt and pepper. Bake until the eggs are slightly cooked. EGGS BAKED IX GRAVY. Take chicken gravy, making it thin and season well. Put it into a baking; dish and drop into it as many eggs as will cover the bottom of the dish. Sprinkle bread crumbs over top and bake in a hot oven. Serve on slices of toast. BEAUREGARD EGGS. Baked omelet with the addition of one tablespoon of lemon juice in sauce, and using one tablespoon of butter and same of flour. DEVILED EGGS. Boil eggs hard,, cut in two and slip out the yolks. Mash yolks fine, season to taste with pepper, salt, salad oil. butter, vinegar and mustard, and press back into the white. Pin two halves together with tooth- EGGS 237 picks. Wrap each one in waxed paper. Nice for picnics. Or — add grated horse-radish, mixed with vinegar, season liberally with butter, salt and pepper. Place sprig of parsley and half a stuffed olive on each half egg and serve in bed of parsley. Or — chopped pickles and ham or chicken may be added to the yolks. GOLDENROD OR ITALIAN EGGS ON TOAST. Mrs. W. H. Woods. Mrs. Harriet Dryden Boulson, Los Angeles, Cal Boil three eggs twenty minutes, separate the yolks and white and chop whites fine. Toast four slices of bread and cut into trianlges. Make a white sauce. Stir the chopped whites into it and when hot pour over part of the toast. Put yolks through a fine strainer over the whole and garnish with a border of toast points and parsley. LUNCHEON EGGS. One-half cup stale bread crumbs cooked in one-half cup milk. When soft stir in one cup minced boiled ham, highly seasoned with cayenne and mustard. When cold add beaten raw egg. Roil hard boiled eggs in this mixture, rolling around till well covered. Then roll in dry bread crumbs and fry delicate brown in deep fat. Garnish. Fine for picnics. LUNCHEON EGGS NO. 2. Put eggs on to boil in cold water. Boil ten minutes. Remove shell, cut in two lengthwise. Pour over these a cream sauce made of one tablespoon flour, two tablespoons of butter and one cup milk. Garnish with thin slices of crisp bacon. EGG NESTS ON TOAST. Prepare eggs as above and serve on plain toast or toast spread with minced ham. EGG MUFFINS. Laura B. Hamilton. Two eggs, two cups milk, two cups flour

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