Eggs in Tomato Cups

Ingredients

• a piece from the stem of tomato
• an egg
• a few drops of vinegar

Method

1. 1

   Scoop out the center of the tomato, sprinkle with vinegar, break an egg into each, and bake in a buttered pan until set.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 34. The excerpt below is the record exactly as published.

EGGS IN TOMATO cUPS—Cut a piece from the seine 5 tomato and with a spoon scoop out the center. Sprinkle cav- — ity with a few drops of vinegar, break and carefully dro araw egg in each. Place a part in a buttered pan and ba in moderate oven until eggs are set. Serve with. or witho cream sauce. Se PRE es EGG HELPS. ; is WHEN BOILING EGGS be sure the water. is boiling when you drop them in and you will have no trouble in removing the shells. i \ pean - PLACE SALT in water when boiling: eses and it will pr vent a cracked egg from spreading. - ABOUT TAKING RAW EGGS—After. ere ‘is peaten ‘thor- i oughly strain through wire sieve;-will take out all stringy _ substance; will find it pleasanter to take. A few teaspoons _ of milk, a little sugar or salt, improves the taste. E if TO REMOVE ‘SHELLS—After boiling eggs, allow cold* 7 _ water to run on them for a couple of seconds, and the sheliss = can be removed without mutilating the eggs. water, and white of egg won’t spread all over pan. A perforated spoon to lift eggs when poached. ae ONE EGG DO FOR TWO—For icings, meringues and. for cakes where whites are beaten separately, take one-half eggs ‘shell full of water, with pinch of salt and cream of tartar for each white used. You will have the same Branch oe Se stiff froth that two whites would make. — ‘ me : TO SAVE EGGS—Two eggs will make as good a cake a six. A spoonful of cornstarch equals an egg

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