Fried Eggs

Ingredients

• a piece of butter the size of a walnut
• the eggs, one at a time

Method

1. 1

   Melt butter in a frying-pan.

2. 2

   When hot, drop in the eggs one at a time, being careful not to break the yolk.

3. 3

   When the white is set, they are done.

4. 4

   Take them up with an egg-slice and serve on a warm shallow dish.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 54. The excerpt below is the record exactly as published.

Fried Eggs. Melt in a frying-pan a piece of butter the siie of a walnut, at use the &t of ham ; when hot, drop in the ^^, one at a time, being careful not to break the yolk ; when the white of the egg is set, they are done. Take them up with a buckwheat-cake turner, or an *' egg-slice," which comes for the purpose, and serve them on a warm shallow dish. * Omelette. Beat six or eight eggs very light separately ; then mix thenr and beat them together ; add to them pepper and salt, a tea- spoonful of chopped parsley, a piece of onion chopped very fine 8 114 COOKEBT FROM EXPERIENCE. (the file of half a nutmeg), and a (eaonp of rioh milk, with a •mall even teaspoonfol of oom-staroh mixed in it; melt in a large-sixed oral or roand filing-pan a piece of batter the siie of a walnut, run it evenly over the bottom of the pan ; when hot, pour in the omelette, brown carefiilly, fold over and serve. * Omelette with Crumbs. Grate a teacup of bread crumbs very fine, pour on them a cup of rich cream ; beat separately and then together six eggs, sea- son them with pepper and salt, add a teaspoonftd of chopped parsley and a piece of onion the size of a large pea chopped very fine; melt in a large-sized round or oval frying-pan butter the size of a walnut ; mix the eggs, cream and crumbs together and pour them into the pan, being careful to spread the crumbs evenly over the pan; brown very carefiilly, moving the pan round on the stove ; and when brown and set, fold the omelette one half over the other, lift it out carefully and serve. This is a delicious omelette when made by the directions above. * Cora Omelette. Beat the whites and yolks of eight eggs, separately and then together; season with pepper and salt; grate the com from throe ears, mix with the eggs ; melt in a round pan a piece of butter the size of a walnut

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