Eggs Japanese

Ingredients

• 6 eggs
• 1/2 teaspoon onion juice
• 4 sardines
• Salt and pepper
• Salt and pepper
• 1 teaspoon anchovy paste
• 2 cups boiled rice
• 1 cup cream sauce

Method

1. 1

   Boil the eggs for fifteen minutes; remove the shells and cut them in halves lengthwise.

2. 2

   Take out the yolks; mash them; mix with the sardines, minced; add the seasoning and return to the egg cavities.

3. 3

   Place the rice in a mound on a heated platter; on it arrange the eggs; cover all with cream sauce; garnish with parsley and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 49. The excerpt below is the record exactly as published.

Vi teaspoon onion juice 4 eggs Soak the codfish in cold water; drain; place over the fire in fresh water; bring to a boil and drain again. Mix with the rice; add the seasoning; place in a hot buttered pan and stir until tbi? entire mixture is heated. Then add the eggs, well beaten; cook for a minute and serve. BEAUREGARD EGGS 6 eggs s 1 cup cream sauce 6 slices buttered toast Put the eggs in the water over the fire and let them boil for fif- teen or twenty minutes. Prepare the toast and set it in the oven to keep hot. Remove the eggs from their shells; cut them in halves lengthwise or chop them fine and put them over the teas*;. Make a cream sauce; pour over all; garnish with parsley and serve. EGGS JAPANESE 6 eggs Vz teaspoon onion jiuce 4 sardines Salt and pepper 1 teaspoon anchovy paste 2 cups boiled rice 1 cup cream sauce

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