Eufs Frits (Fried Eggs a la Francaise)

Ingredients

• sufficient oil in a pan to entirely cover the egg
• break the egg in

Method

1. 1

   To cook them to perfection, have sufficient oil in a pan to entirely cover the egg.

2. 2

   When smoking hot, break the egg in, and with the slice quickly gather the sides of it (bubble shape) over the yolk to form a ball; turn it over, in two minutes lift it out, and drain carefully.

3. 3

   The yolk should be perfectly soft, and the white enrolling it of golden colour.

4. 4

   It is then served with sauce or garnish.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 52. The excerpt below is the record exactly as published.

EUFS FRITS (Fried Eggs a la Francaise). These are not the ordinary fried eggs (oeufs a la poele). To cook them to perfection have sufficient oil in a pan to entirely cover the egg. When smoking hot, break the egg in

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