Eggs, Fried

Ingredients

• Dripping, butter, or oil may be used.
• eggs

Method

1. 1

   The frying-pan should be scrupulously clean, or the white part of the eggs will be spoiled.

2. 2

   Break the eggs first into a cup, and slip each one into the pan as soon as it is hot.

3. 3

   As the eggs fry, raise their edges with a slice, give them a slight shake, and ladle a little of the butter over the yolk.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 112. The excerpt below is the record exactly as published.

Eggs, Fried EGGS Eggs au Miroir of gravy, and stir till thick. Cut the eggs into quarters, and lay them gently in the gravy. Shake the pan round, then throw in a small cupful of cream; shake the pan again, but do not break the eggs. When the sauce is thick and fine, put the eggs on a dish and serve with the sauce thrown over, and a garnish of lemon round the dish. Time, ten minutes to boil eggs, ten minutes to prepare the fricassee. Eggs, Fried. — The frying - pan should be scrupulously clean, or the white part of the eggs will be spoiled. Dripping, butter, or oil majT be used

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