Fried Eggs

Ingredients

• eggs
• pepper and salt
• fat

Method

1. 1

   Fry eggs in hot fat until whites are set, about 3 to 5 minutes.

2. 2

   Serve alone or on ham, toast, or with sauce.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 168. The excerpt below is the record exactly as published.

pepper and salt • make a little tray by twisting up the comers of half a sheet of oiled writing paper, place the eggs in it, put it upon a gridiron over, a clear fire and shake it about till the eggs are quite hot. Serve with equal quantities of olive oil and chetney sauce made very hot. In default of chetney sauce, Chili vinegar may be employed. Or dip the hard-boiled yolks into .beaten egg well seasoned with pepper and salt, then into bread- crumbs, and drop into hot lard until browned over. Forcemeat Eggs, — Boil six eggs hard, and while boiling make a forcemeat by mixing acup minced chicken, veal, ham or tongue with a half cup bread-crumbs, two teaspoons mixed parsley, onion, sum- mer savory or sweet marjoram chopped fine, and one raw eggbeiaten light Take shells of eggs on carefully, divide in halves, and cut a Siece of the white off at each end that they may stand firmly when ished, and coat them thickly with the forcemeat. Set on upper grate of very hot oven to brown, and 'serve piled neatly on hot oish. ^ our a cup of hot, rich gravy over them into which a little lemon juice has been squeezed, and serve. Or leave eggs whole, cover with forcemeat, put in a frying-basket and set into boiling fat for two minutes. JNice for lunch, tea or picnics. French Eggs, — Boil hard, remove shells, roll in beaten ege, then in cracker crumbs and fry in butter until brown. Pour over them a gravy made in pan of butter, crumbs and cream. An excellent side aish for dinner. Fricasseed Eggs, — Put a half pound stale bread and a pint milk or good meat broth seasoned with pepper and salt in saucepan and boil three minutes, mash well and mix and boil until a thin paste is made, stirring constantly; mix with this six or eight bara-boiled "^eggs, cut in slices or dice, seasoned with pepper and salt, stir over the fire five minutes and serve hot. Or put the broth on the fire in saucepan with the seasoning, adding also ^^^^^^ parsley and a suspicion of onion, and let saoMpma. comc to a boll. Rub the slices of egg with melted butter, then roll them in flour. Lay them gently in the gravy EGGS. 205 and let this become smoking hot upon the side of the range, but do not let it actually boil lest the eggs should break. They should lie thus in the gravy for at least five minutes. Have readv upon a plat- ter small slices of nicely fried bread, lay the sliced eggs evenly upon this, pour the gravy over all and serve ho*. Fried Eqgs. — ^After frying ham drop the eggs one by one in the hot fat and dip it over them until the white is set, or cook from three to five minutes, as liked. They may be served alone or on the ham dusted over with pepper and salt, or they may be fried in other fat and ser^-ed with brS ham, or oA toast sprinlled with catsup or a sauce of any kind. Fried eggs

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