Eggs au Beurre Noir

Ingredients

• one ounce of butter
• twelve very fresh eggs
• a pinch of salt
• half a pinch of white pepper
• two ounces of butter
• two teaspoonfuls of vinegar

Method

1. 1

   Heat butter in a frying-pan, break in the eggs, season, and cook slowly for three minutes.

2. 2

   Slide onto a hot dish, brown additional butter, add vinegar, and pour over the eggs before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 154. The excerpt below is the record exactly as published.

ggS au Beiirre Noir. — Put one ounce of butter in a frying-pan on the hot stove, let heat well, but not brown; break gently into a dish twelve very fresh eggs, slide them carefully into the pan, then season 214 THE with a pinch of salt and half a pinch of white pepper; let cook slowly for three minutes. Have ready a hot, flat dish, slide the eggs gently onto it, without turning them over, and be careful to avoid breaking them; lay the dish containing the eggs in a warm place. Put two ounces of butter in the same pan, place it on the hot stove, and let the butter get a good brown color for three minutes, then drop in two teaspoonfuls of vinegar

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