Eggs A L'Exposition

Ingredients

• eight eggs
• half a teaspoon of salt
• the same of chile powder
• a cup of fresh American dairy cheese
• a tablespoon of butter

Method

1. 1

   Beat eggs, add salt and chile powder, stir in cheese.

2. 2

   Melt butter in a pan, add eggs, and cook slowly, stirring until cheese melts and eggs are cooked.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 24. The excerpt below is the record exactly as published.

EGGS A L'EXPOSITION Break eight eggs into a bowl and beat slightly with a fork; add half a teaspoon of salt and the same of chile powder ; then stir in a cup of fresh American dairy cheese cut into a third of an inch cubes ; melt a tablespoon of but- ter in an omelette pan, turn in the eggs and cook on a very slow fire, stirring thoroughly until the cheese is melted and the eggs are cooked. 152. EGGS GENEVOISE Weigh six eggs, break them into a bowl, which has been rubbed with garlic, and beat until creamy; add a generous tablespoon each of thick cream and melted butter, a little onion juice, a half teaspoon of salt, a pinch of cayenne, and a third of their weight in grated cheese, preferably gruyere. Beat well and partly fill greased timbale moulds. Set them in a pan of hot water and bake in a moderate oven until firm like custard. Turn out and serve with any good sauce. EGG ENTREES 153. EGGS— GRECIAN Butter a shallow earthen platter and sprinkle well with fresh mint, chopped very fine. Break six eggs carefully into the dish, season with salt and paprika and cover with a few tablespoons of thick cream. Sprinkle with fried crumbs and bake for five minutes. 154. EGGS GRUYERE Chop a quarter of a pound of gruyere cheese fine and melt in a cup of hot chicken broth with a tablespoon of butter

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