Frothed Eggs

Ingredients

• the yolks of eight eggs
• the whites of four
• a tablespoonful of water
• the strained juice of one lemon
• sweeten it to taste
• a pinch of salt
• a pound of pulverised sugar
• flavoured with vanilla, or lemon

Method

1. 1

   Beat the yolks and whites separately, then combine with water and lemon juice.

2. 2

   Sweeten and add salt, then fry as an omelet.

3. 3

   Whip the remaining whites to a stiff froth with pulverised sugar and flavouring.

4. 4

   Dish the omelet, heap the frothed egg on top, and brown in the oven for a few minutes.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 33. The excerpt below is the record exactly as published.

FROTHED EGGS. TAKE the yolks of eight eggs, and the whites of four, and beat them up with a tablespoonful of water, and the strained juice of one lemon. Sweeten it to taste, add a pinch of salt, and then fry the same as an omelet. Have ready the four remaining whites whipped to a stiff froth, — 78 — FROT H E D EGGS — continmiL with a pound of pulverised sugar, and flavoured' with vanilla, or lemon

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