Eggs with Onions

Ingredients

• Cut into quarters ^ a dozen hard-boiled eggs
• 2 large white onions
• 1 J^ tablespoonfuls of butter
• }^ of a teaspoonful of salt
• }[^ of a teaspoonful of white pepper
• i tablespoonful of flour
• i cupful of hot milk
• i tablespoonful of fine-chopped parsley

Method

1. 1

   Slice onions and cook in butter without browning.

2. 2

   Add salt, pepper, and flour; stir until absorbed.

3. 3

   Gradually add hot milk, stirring until thick.

4. 4

   Add prepared eggs, cover, and simmer for 10 minutes.

5. 5

   Add parsley before serving.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 31. The excerpt below is the record exactly as published.

Eggs with Onions. Cut into quarters ^ a dozen hard-boiled eggs. Thinly slice 2 large white onions, place them in a saucepan with i J^ tablespoon- fuls of butter ; cover and cook slowly with- out browning for 10 minutes ; then add j4 of a teaspoonful of salt, j[^ of a teaspoonful of white pepper and i tablespoonful of flour. Stir gently until the flour is absorbed ; then add gradually i cupful of hot milk, stirring until thick and smooth. Add the prepared eggs, cover and simmer for 10 minutes longer, adding just before taking from the fire, i 115 September^ tablespoonful of fine-chopped parsley

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