Eggs au Plat

Ingredients

• Eight eggs
• eight table-spoonfuls of bread crumbs
• four ounces of butter
• one tea-spoonful of pepper
• one tea-spoonful of salt

Method

1. 1

   Not provided in the text.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 150. The excerpt below is the record exactly as published.

EGGS AU PLAT. 231 of which should only take about two minutes, and serve both as quickly as possible. Dried Herb Omelettes. — One dessert-spoonful of chopped parsley, two tea-spoonfuls of dried mixed herbs, a piece of eschalot the size of a bean, eight eggs, one half tea-spoonful of pepper, one tea-spoonful of salt, two ounces of butter. Put the eggs into a bowl, and with them the chopped parsley, dried herbs, pepper, and salt. Chop the eschalot finely, and throw it in also. Beat all together until the eggs are thoroughly blended, the yolks with the whites. Melt in an omelette-pan one ounce of the butter, and when the blue smoke arises pour into it half of the mixture from the bowl, and stir this until the omelette begins to firm at the edges. Draw all down to one side of the pan, and when the omelette becomes firm on the under side, turn it over to the other side of the pan, and transfer it from this at once to a hot platter. Repeat this process of cooking with the remaining ome- lette mixture, and with as much despatch as is possible; place the second omelette beside the first, and serve im- mediately. NOTE. — Omelettes should always be cooked over a very quick fire, and should never consume more than two minutes in the doing. Eggs au Plat. — Eight eggs, eight table-spoonfuls of bread crumbs, four ounces of butter, one tea-spoonful of pepper

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