Eggs an Miroir Fried

Ingredients

• 2 eggs
• ½ tablespoonful butter

Method

1. 1

   Melt butter in a frying pan, add the eggs, fry over slow fire until the white is firm and the yolk soft.

2. 2

   Remove carefully and serve.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 355. The excerpt below is the record exactly as published.

Eggs an Miroir^ Fried.— Break 2 eggs in a cup. Place a small frying pan with Ys tablespoonful butter over the fire ; as soon as melted put in the eggs, fry over slow fire till the white is firm and the yolk soft ; remove them with a cake turner, being careful not to break the yolk, and serve. Eggs an Hiroir^ Baked. — Butter a pie plate large enough to hold 6 eggs without crowding; break in 6 eggs, one beside the other; season with Ys even tcaspoonful salt. Place the plate for a few minutes in a hot oven to bake (about 2 to 3 minutes) till the white is firm. Bemove the plate, cut with a round cutter the eggs into a perfect round shape, lift with a cake turner on to a warm dish, and serve, or use for garnishing. Or put them on a crotlton of same size as the egg, which should be cut with the same cutter, or on a piece of toast of same size. Another way is to cut boiled ham into round slices of same size as the egg and croiiton ; fry it for 1 minute in butter on each side, then put it on the cro&ton, on 634 BQG DISHES. top the ham place the egg. Another way is to butter a silyer dish large enough to hold the desired quantity of eggs to be cooked, break in the eggs one beside the other, taking care to keep the yolks apart ; season with a little salt, place them for 2 minutes in a hot oven, set the dish into another, and serve. Eggs scrambled & la Fran^aise. — Melt 1 ounce of butter in a small low saucepan, break into it 4 eggs, season with 74 even tea- spoonful salt, a pinch of white pepper and nutmeg, stir for 3 min- utes, put the eggs on a hot dish, sprinkle over 1 tablespoonfnl lemon juice, and serre. Eggs scrambled ft I'Allemande.— Break 6 eggs into a bowl, add Ys even teaspoonf ul salt, and beat the eggs with an egg beater until very light ; then add to every egg 1 tablespoonf ul cold water, beat a few minutes longer. Place a medium-sized frying pan with 1 tablespoonf ul butter over the fire; as soon as melted put in the eggs ; when they begin to set draw the eggs with a spoon from the sides of pan toward the center, continue until the eggs are firm, then take up by spoonfuls, lay on a warm plate, and serve. Scrambled Eggs & PAm^ricaine.— Break 6 eggs into a bowl, add Y^ even teaspoonful salt and a little white pepper, beat until light. Place a small-sized frying pan with 1 ounce butter over the fire ; as soon as melted pour in the eggs ; when they begin to set draw them with a spoon from the edge of pan to the center until they become thick ; then serve on a warm dish. Scrambled Eggs and Bacon.-— Cut 2 ounces bacon into pieces Y« finger long and Y* iiich thick, place it in a frying pan over the fire, fry until light brown. Beat up 6 eggs until very light, add them to the pork, season with Yt ^^^^ teaspoonful salt ; as soon as they begin to set, draw the eggs with a spoon from the sides of pan to the middle ; when firm, but still soft, put them on to a warm dish and serve. Scrambled Eggs with Truffles.— Break 6 eggs into a bowl, beat with an egg beater until very light ; season with Yt ^^cn tea- EGG DISHES. 585 spoonful salt, add 4 tablespoonfuls of cream, beat i minutes longer. Place a small saucepan with 2 ounces butter over the fire, as soon as melted pour in the eggs, stir until they thicken ; then draw to side of stove, add 2 tablespoonfuls fine- cut truffles, and stir 1 minute ; turn the eggs on to a warm dish, and garnish with small round bread crot^tons. In place of truffles 1 cupful boiled asparagus tops may be added, or Vt pi^^ cooked green peas. Serambled Eggs with Boiled Ham.— Chop 6 ounces boiled ham very fine, crack 6 eggs in a bowl, beat until light ; add 4 tablespoonfuls milk or water, beat 2 minutes ; then place a small saucepan with 1 tablespoonful butter

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