Egg Toast

Ingredients

• 5 eggs
• 1 coffee cup milk
• 1.5 dessertspoons butter
• 1.5 dessertspoons cornstarch
• a few drops of lemon juice
• small squares of buttered toast
• parsley

Method

1. 1

   Cook eggs, cool in ice water.

2. 2

   Make sauce with milk, butter, cornstarch, and lemon juice.

3. 3

   Place toast on platter, cover with sauce, sprinkle with chopped whites and yolks.

4. 4

   Serve at once.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 88. The excerpt below is the record exactly as published.

Egg Toast. Cook 5 eggs 20 minutes, drop in ice water to cool. Make a sauce with 1 coffee cup milk, 1^2 dessertspoons butter, 1^ dessertspoons cornstarch, a few drops of lemon juice, cook in double boiler, until of good consistency. Place small squares of buttered toast on a hot platter, cover with the sauce, then sprinkle on whites chopped fine, and put yolks through sieve on top. Serve at once. Eggs ilnd Toast. Spread 6 slices of hot toast, with a thin layer of potted ham. Beat 5 eggs slightly with a fork, season with salt and pepper, add 1 hot cup of cream and milk in equal proportions. Turn into hot pan or chafing dish, stir with fork until it begins to thicken, spread on toast, and serve at once. Parmesan Eggs. Two ounces of grated parmesan cheese, 1 spring onion, 2 table- spoons sherry wine, 1 ounce of butter, 6 eggs. Put the cheese in saucepan, with chopped onions and wine, stir until cheese is melted. Add eggs beaten together, stir over a slow fire until done, have thin slices of hot toast, and spread on quickly the eggs. Serve at once. Shirred Eggs. Break 1 egg at a time in a saucer for shirring, set in oven and cook about 15 minutes. When ready to serve pour 1 teaspoon melted butter on each egg. Steamed Eggs. Place eggs in steamer, and cook 5 minutes or less as required, break in egg cup, serve hot. Steamed Eggs in Cups. Break eggs in buttered cups, and set in steamer to cook. Serve immediately. To Preserve Eggs For Winter Use. Take a stone jar; have ready some wheat bran, thoroughly dry, pack in alternate layers, eggs and bran, putting the small end of the egg down. Keep in a dry place, where they will not freeze. Scalloped Eggs. Boil 6 eggs until hard, drop in ice water. Slice when cold, put in (150) KENTUCKY RECEIPT BOOK. 151 baking dish, with 1 teaspoon parsley

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