Eggs with Brown or Black Butter

Ingredients

• each couple of eggs required
• a piece of butter as big as a walnut
• half an ounce of butter
• a dessert-spoonful of French vinegar
• a sprig of parsley chopped fine

Method

1. 1

   Melt butter in a frying pan, break eggs gently, season, fry for about three minutes, remove, return pan to heat with more butter, fry until nearly black, add vinegar and parsley, pour over eggs, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 50. The excerpt below is the record exactly as published.

EGGS WITH BROWN OR BLACK BUTTER. For each couple of eggs required put a piece of butter as big as a walnut into a frying-pan on the fire ; let the PRACTICAL HOUSEHOLD COOKERY. 113 butter boily then break the eggs in the middle, by a gentle knock on the border of the pan (after having tried their freshness as indicated), and drop them gently in, without breaking the yolks; sprinkle a little salt and pepper on I 1 ; > each, fry for about three minutes and remove them care- l* '.; fully on a dish with a flat strainer, and keep hot; return I ' . the frying-pan to the fire with half an ounce of butter I \'"^U'- (^^^ ®^^ *^^ ^ggs), and fry this butter till it is nearly i . ' ;V black; then add a dessert- spoonful of French vinegar

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