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Eggs au Miroir

Name: Eggs au Miroir
Yield: 1 servings
Ingredients: twelve eggs; half a pinch of salt

From Kirmess cook book, 1907

Serves 1

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

858Calories

76 gProtein

4 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories858 kcal

Protein76 g

Carbohydrates4.3 g

Fiber0 g

Sugars2.2 g

Total Fat57 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium852 mg

Potassium828 mg

Calcium336 mg

Iron11 mg

Magnesium72 mg

Phosphorus1188 mg

Zinc7.7 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)0.5 mg

Folate282 mcg

Choline1764 mg

Caffeine0 mg

Water457 g

As published

This recipe was extracted from Kirmess cook book (1907), page 133. The excerpt below is the record exactly as published.

EGOS AU MIBOIR. Mrs. C. B. Alexander, HoboJcen. Lightly butter a silver dish large enough to hold twelve eggs, one beside another; carefully break into it twelve eggs, taking care to keep the yolks intact Evenly sprinkle over them half a pinch of salt

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