vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs with Brown Butter
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 145. The excerpt below is the record exactly as published.
Eggs with Brown Butter. may be prepared by either of these methods: — (1) Cook the eggs in a dish as above and then cover them with one-quarter ounce of brown butter and a few drops of vinegar, which should be added after the butter. (2) Put one-half ounce of butter into a small omelette- pan, and cook until almost black. Break the eggs into it
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