Fried Eggs
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 108. The excerpt below is the record exactly as published.
FRIED EGGS In the long series of egg-preparations, fried eggs are those which hold the least important place, for the fried eggs which are so commonly served at breakfasts in England and America are really eggs a la poéle. The real fried egg is almost un- known in England and America. Asa rule, the garnish given to this kind of eggs is served apart, while the latter are dished, either on a napkin or on pieces of toast, with a little fried parsley laid in the middle of the dish. 483—THE PREPARATION OF FRIED EGGS Any fat, provided it be well purified, may be used for these eggs, but oil is the more customary frying medium. To do these eggs properly, only one should be dealt with at a time
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