Eggs in Brown Butter

Ingredients

• Cook 6 eggs
• in a tablespoon of butter
• season with salt
• and pepper
• Brown 2 tablespoons of butter
• 1 teaspoon of vinegar
• ^ cup water

Method

1. 1

   Cook 6 eggs in a tablespoon of butter until the whites are set, season with salt and pepper and place on a platter.

2. 2

   Brown 2 tablespoons of butter in a pan, add 1 teaspoon of vinegar and 0.5 cup water and pour over the eggs.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 10. The excerpt below is the record exactly as published.

in 1 tablespoon of butter. Beat together 6 eggs, salt, pepper and Y^ cup milk or cream, and put them in a saucepan, add 3 tablespoons of butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the egg becomes quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these and garnish with points of toast. Serve at once. Soup stock may be substituted for the milk. A grating of nutmeg may be added if liked. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS IN BROWN BUTTER.— Cook 6 eggs in a tablespoon of huttcr until the whites are set, season with salt and pepper and place on a platter. Brown 2 tablespoons of butter in a pan, add' I teaspoon of vinegar and ^ cup water

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