Fried Eggs (alternative method)

Ingredients

• Oil, dripping or lard
• eggs

Method

1. 1

   Heat oil, dripping, or lard in a frying pan.

2. 2

   When hot, break an egg into it.

3. 3

   Once the white begins to set, turn it over to cover the yolk.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 68. The excerpt below is the record exactly as published.

eggs into a pipkin ?.e., a large earthen jar with straight sides, about a foot or more deep), the narrow end of the egg downwards, and pour the mixture over when it is clear. 386. Poached Eggs (on Toast)—Ingredients—Two or more eggs, salt, vinegar, peppercorns, leaves of parsley, hot buttered toast. If the eggs are not new laid, they will not poach well Fill 123 124 THe Dominion Cook Book. a shallow saucepan with water slightly salted, add a little vinegar, a few peppercorns, and some leaves of parsley. When the water is on the point of boiling (it should never be allowed to boil) break two or more eggs into it (according to the size of the pan), and put on the cover ; when done, take them out care- fully, brush them clean on both sides with a paste brush, and cut each egg with a round fluted paste cutter, so as to get them of a uniform shape, lay them on slices of hot buttered toast, and serve. 386. Poached Eggs (on Ham toast) — Ingres toast, grated ham, poached eggs. Make some buttered toast, and cut it in pieces of uniform shape, spread over them a small quantity of grated ham, then put a poached egg on each piece of toast, and serve hot. 387. Poached Eggs (and Spinach) — Ingredients—Poached eggs, 2 or 3 lbs. of spinach, butter, a pinch of flour, pepper and salt to taste, milk, fried sippets. Poach the eggs as above, and serve on a purée made as fol- lows: Pick and wash perfectly clean two or three pounds of spinach, put it into a saucepan with a little water, and let it boil till quite done, turn it out on a hair sieve to drain, squeeze the water out, and pass the spinach through the sieve. Put a good lump of butter into a saucepan, fry it a light brown, add a pinch of flour, mix well, put in the spinach, pepper and salt to taste, and a little milk, stir well, dispose the spinach ona dish, laying the poached eggs on the top of it, and a border of fried sippets round it. 388. Poached Eggs (and Minced Chicken)—Ingredients— Remnants of fowl, equal quantity of ham or tongue, truffles or mushrooms, butter, a pinch of flour, white pepper, salt, and- powdered spices, white stock, yolk of an egg, juice of half a lemon, bread, sippets, poached eggs. Take some remnants of fowl, free from skin, etc., mince them with an equal quantity of ham or tongue, as well as a small quantity of truffles or mushrooms, all finely minced ; toss the whole in a saucepan with a good sized piece of butter mixed with a pinch of flour, add white pepper, salt, and powdered spices to taste, and moisten with a little white stock; lastly, stir in, off the fire, the yolk of an egg beaten up with the juice of half a lemon and strained; serve within a border of bread sippets fried in butter, and dispose the poached eggs on the top. fs Eccs. | ni A vs 389. Poached Eggs (on a Puree of Gaiiée) — Ingredienits— Carcasses of roast game, 4 an onion, a carrot, a bay-leaf, a smail piece of celery, a couple of cloves, a little mace, some whole pepper, a large pinch of salt, common stock, % Ib. lean beef, butter; poach- ed eggs, fried sippets. Take any carcasses of roast game—say three snipe or two partridges—cut them up into convenient pieces, and pack them into a saucepan with half an onion, a carrot, a bay leaf, a small piece of celery, a couple of cloves, a little piece of mace, some whole pepper, and a large pinch of salt; pour in just enough common stock to cover the contents; let the whole boil for a couple of hours, strain the liquid and put it by; take halfa pound of lean beef, chop it up and pound it in a mortar with all the flesh that can be picked out of the pieces of game, then pass the whole through a sieve, moistening now and then with some of the liquor ; lastly, heat the purée, correct the flavoring if necessary, stir in a piece of fresh butter the size of a walnut, and serve with fried sippets round and poached eggs on the top. 390. Eggs (au Gratin) — Ingredients—Hard-boiled eggs, butter, grated Parmesan cheese, b'ack pepper, powdered nutmeg, baked bread crumbs. Cut some hard-boiled eggs in slices, and lay them on a well- buttered dish, with grated Parmesan cheese, black pepper, and the least bit of powdered nutmeg ; sprinkle some baked bread crumbs over all, put the dish into the oven, and serve as the contents begin to color. 391. Eggs (Stewed) —Ingredients—Spanish onions, butter, flour, cream or milk, pepper and salt to taste, grated nutmeg, hard-boiled ges, bread sippets. Cut some Spanish onions in slices, and fry them in plenty of butter till they are quite done without taking color, add a small quantity of flour, and when this is amalgamated with the butter, moisten with a due quantity of cream, or simply milk, then add some pepper and salt to taste, a little grated nutmeg, and a quantity—equal in bulk to the onions—of hard-boiled eggs cut in slices. Let the whole simmer gently till quite hot, and serve with bread sippets fried in butter. 392. Eggs (a la Soubise)—Ingredients—Onions, milk, pepper, salt, nutmeg, butter, flour, cream or milk, hard-boiled eggs. Boil some onions in milk with pepper, salt, and nutmeg ; when quite done pass them through a sieve. Put some butter | o 126 Tur DomInion Cook -Book. into a saucepan with a little flour, when the butter is melted and well mixed with the flour, put in the onion pulp, and add either milk or cream until the sauce is of the proper consist- ~ ence, then add hard-boiled eggs cut in half, and as soon as they are quite hot serve. 393. Eggs (a la Maitre D’Hotel)—Ingredients—Hard-boiled eggs, butter, pepper, salt, minced parsley, lemon juice. Cut some hard-boiled eggs in half, toss them in butter till quite hot, add pepper, salt, minced parsley, and a little lemon . juice, and serve. 394. Eggs (with Spinach)—Ingredients—Eggs, sippets of bread, butter, spinach, salt, a tablespoonful of flour, pepper and salt to taste, cold stock. Boil a number of eggs in their shells for three or four min- utes, then dip them into cold water, carefully removing the shells, and place them again in hot water to make them quite hot; drain, and serve them on the following purée with sippets of bread fried in butter round the dish: Pick and washa quantity of spinach, put it into a saucepan with a little water and some salt, when thoroughly done drain off all the moisture and pass | the spinach through a sieve. Amalgamate a piece of butter and a tablespoonful of flour in a saucepan on the fire, put in the spinach and stir well for some minutes, then add pepper and salt to taste, and the yolk of one egg beaten up with a — little cold stock and strained. 395. Buttered Eggs—Ingredients—Four eggs, 2 oz. of butter, 2 tablespoonfuls of cream, a little grated tongue, pepper and salt to taste, pieces of buttered toast. Break four eggs into a basin, and beat them well ; put two ounces of butter and two tablespoonfuls of cream into a sauce- pan ; add a little grated tongue, pepper and salt to taste, when quite hot add the eggs, stir till nearly set, then spread the mixture on pieces of buttered toast and serve. 396. Fried Eggs (1)—Ingredients—Butter, eggs, pepper, salt. Melt a piece of butter in a small frying pan, break two eggs in it carefully so as not to break the yolks; when nearly set, trim the edges of the whites and slip them out on a hot dish, pour the butter over them, sprinkle with salt and pepper, and serve. Ecos. “127 3097. Friec Esgs (z)-—Oil, dripping or lard

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