Eggs in Nests
From Luncheons, 1902
Yolks can be kept in half shells until needed.
Presented as published in 1902. 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
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 21. The excerpt below is the record exactly as published.
EGGS IN NESTS AVhip to a stiff froth the whites of as many eggs as are needed. Pile it irregularly on a fiat, buttered baking-dish, and make depressions in it here and there. Sprinkle the hol- lows with salt and pepper and drop into each one the yolk of an egg. Put a small piece of butter on each yolk.
Cook this with the app: pantry check, scaling, and the assistant.