vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Eggs
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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 Recipes for the million (1891), page 64. The excerpt below is the record exactly as published.
and pepper, and serve. EGGS (CURRIED). — Make a cupful of gravy boiling hot, stir in a teaspoonful of curry powder, and lay in six hard-boiled eggs cut into thick slices. Simmer gently for fifteen minutes, turn the whole into a deep dish, and serve with boiled rice. EGGS (FRIED). — Break separately into a cup, without damaging the yolks, say, half a dozen eggs, put them into a dish, and sprinkle them with salt and pepper. Then fry two ounces of butter, pour it over the eggs, put the whole into a frying-pan, and cook at a little distance from the fire. When done at the bottom, pass the salamander or a red-hot shovel over them till they turn white ; dish up carefully, and pour a little vinegar over them
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