Eggs with Browned Butter and Vinegar

Ingredients

• four ounces of butter
• two tablespoonfuls of vinegar
• the eggs

Method

1. 1

   Melt butter in an omelet pan.

2. 2

   Break eggs into the butter without disturbing yolks, season with pepper and salt.

3. 3

   Fry carefully, then remove to a serving dish.

4. 4

   Brown additional butter, add vinegar, and pour over the eggs.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 40. The excerpt below is the record exactly as published.

EGGS WITH BROWNED BUTTEE AND VINEGAR. Put four ounces of butter into an omelet pan over the flre ; as it begins to sputter, break the eggs into it without disturbing the yolks, season with pepper and sait ; f ry the eggs caref uUy and remove them on to the dish in whieh they are to be served. Put two ounces more butter in the pan, f ry it of a brown color ; put to the butter two tablespoonfuls of vinegar

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