vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs sur le Plat (CEufs sur le Plat)
From Cookery for every household, 1914
Serves 1
Cream can be added before cooking. Can also be cooked under a grill.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 506. The excerpt below is the record exactly as published.
Eggs sur le Plat (CEufs sur le Plat) 3 eggs. I oz. butter. Salt and pepper. Lightly butter a flat fireproof dish, and break the eggs into it without breaking the yolks. Season with pepper and salt, and put the rest of the butter in small pieces on the top. Set the dish in a good oven, and let it remain until the whites become set, but by no means hard. They will require Eggs sur le Plat about five minutes. Serve hot in the dish in which they were cooked. Small individual dishes may be used if wished. Notes. — A little cream may be poured over the eggs before putting them in the oven. A top heat is necessary to cook the eggs successfully. They can be done very well under the grill of a gas stove. For variations of Eggs sur le Plat see p. 323. 1323. Fried Eggs, 1 (CEufs Frits) Eggs. Salt. Pepper. Salad oil. Take a small frying pan and pour into it some pure salad oil, or sufficient to float an egg. As only one egg can be fried at a time, it is useless to take a large pan, which would only necessitate a larger quantity of oil. Heat the oil over the fire until it begins to smoke, then draw the pan slightly to the side of the fire. Break one egg at a time into a saucer, season it with pepper and salt, and glide it quickly into the hot oil. Now with a spoon dipped in the oil, roll the white quickly over the yolk to give the egg a round shape, and brown it nicely on all sides. It will be sufficiently cooked in less than a minute. Lift out with a perforated spoon, drain and proceed with the other eggs in the same way. The operation should be per- formed as quickly as possible, so that the first egg is not cold before the last one is ready. 1325. Scrambled or Buttered Eggs (CEufs BrouilKs) 4 eggs. 4 table-sps. milk or stock. 1 oz. butter
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