Eggs and Rice

Ingredients

• two ounces of rice
• half an ounce of butter
• two eggs
• salt
• cayenne

Method

1. 1

   Boil rice, drain, and return to saucepan to dry.

2. 2

   Add butter, break in eggs, and stir until set.

3. 3

   Mix in rice and season.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 95. The excerpt below is the record exactly as published.

Eggs and Rice. — Boil about two ounces of rice as for curry, pour off the water, and drain in a colander. Put the rice back in the saucepan and stand the saucepan at the side of the stove, with the lid off, to get the rice quite hot and dry. Put the rice on one side of the saucepan, and place in it half an ounce of butter or a little more ; when it is melted break in two eggs, stirring all the time ; when they are beginning to set stir in the rice, and keep stirring for two or three minutes till the egg is well mixed with the rice and looks like kedgeree. Season with salt and cayenne

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