Eggs Sur le Plat

Ingredients

• an ounce of butter
• two Eggs

Method

1. 1

   Butter a fire-proof dish and slip in the Eggs carefully.

2. 2

   Dust with pepper and salt, then set the dish in the oven on a wire drainer.

3. 3

   Serve immediately once the Eggs are set.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 273. The excerpt below is the record exactly as published.

two Eggs most carefully, not breaking the yolks. Dust more pepper and salt over the Eggs, set the dish on a wire drainer in the oven, and let the Eggs set in the butter as a poached Egg sets in water. The drainer will keep the Eggs from burning. When they are set, serve at once in the same dish. Eggs sur le plat can be varied in several ways. Minced herbs, or fines herbes, or a ravigote , can be sprinkled over the butter in the dish. Or the Eggs can be served aujus, broken into strong gravy before being put in the oven. Or minced meat may be spread over the buttered dish, moistened with melted glaze or broth, (or if liked white sauce), a quarter of an inch deep, and the dish then put in the oven till the Eggs are set. Serve Eggs sur le plat in the dish they have been cooked in. Eggs au Miroir are cooked in the same way, but they must be served in another dish, and the whites must be trimmed. Sprinkle salt over the whites only, and glaze the Eggs by pouring a teaspoonful of boiling melted butter over the yolks. Fricassee Of Eggs. — ( Family Recipe.) — Boil the Eggs hard, cut them the long way into thin slices. Put them into a pan with a little butter and cream, some parsley cut small, a little salt, and a tablespoonful of white wine. Add a squeeze of lemon, and let it boil up all together till it is pretty thick. Eggs the Good Woman’s Way. — ( Family Recipe, 1830.) — Fry a sliced onion in an ounce of butter

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