Eggs with Black Butter

Ingredients

• Three tablespoonfuls of butter
• Half teaspoonful vinegar
• Salt and pepper to taste
• Three or four eggs, according to the size of the chafing-dish

Method

1. 1

   Melt the butter, cook in the blazer until it is a dark brown — almost black.

2. 2

   Break in the eggs then, one at a time, and carefully, that they may not run together.

3. 3

   Baste them with the butter until they are done, adding the vinegar just before taking them up, and sprinkle them with the salt and pepper.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 5. The excerpt below is the record exactly as published.

EGGS WITH BLACK BUTTER. Three tablespoonfuls of butter. Half teaspoonf ul vinegar. Salt and pepper to taste. Three or four eggs, according to the size of the chafing-dish

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