EGGS (NUREMBERG STYLE)

Ingredients

• an egg
• batter
• hot butter
• wine-sauce

Method

1. 1

   Put an egg in boiling water for ten minutes.

2. 2

   Remove shell, dip in batter, fry in hot butter until browned, then dip again and repeat until large.

3. 3

   Serve on a hot dish with wine-sauce.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 135. The excerpt below is the record exactly as published.

an egg, over the fire and turn in the omelet. Then stir with a spoon constantly. When it begins to set do not stir but shake the pan well. Double up the omelet with a spoon and shake the pan till the under side of the omelet is a golden brown in color. Turn it out on a heated dish. Mrs. L. Cutler. RUM OMELET. Make a very soft sweet omelet; when on the dish pour over some rum and sugar, send it to the table and then have it set on fire, basting frequently to keep it alight. P. F. W. TORTILLA WITH PARSLEY. Beat nine eggs well and add a tablespoonful of chopped parsley, a teaspoonful of chopped onion, and a little pepper and salt; melt three ounces of butter in a saute pan, and make three separate tortillas with the eggs, using one-third of the melted butter for each one; roll them tightly and cut each in half; cover with egg and bread-crumbs; put the rest of the butter in the pan and when boiling fry the tortillas brown. Serve with plenty of fried parsley. Mrs. Nathan Hoffman. EGGS ESCALFADOS. Six eggs, one ounce of butter, one tablespoonful of cream or milk. Butter a deep dish, sprinkle with salt, and break the eggs carefully into it, keeping each separate. Melt the remainder of the butter and while it is hot stir it into the cream. Pour it over the eggs, cover closely, and bake in a moderate oven for ten minutes. B. T. Clifford. EGGS. 185 EGGS (NUREMBERG STYLE). Put an tgg in boiling water and let it simmer gently for ten minutes. Take it out, remove the shell and dip it in batter. Fry it in hot butter until it is browned all over, then dip it in again, and repeat this until the ball is sufficiently large. Serve on a hot dish, and pour wine-sauce

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