Eggs sur le Plat
From Wholesome cookery, 1887
If the white adheres to the bottom, the eggs are overcooked.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 31. The excerpt below is the record exactly as published.
ggs “ sur le Plat.” Spread some butter on a baking-dish ; break the eggs on to the dish, taking care to keep the yolks whole ; sprinkle pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.