Lyonnaise Eggs

Ingredients

• Chop 1 onion
• whites of 6 boiled eggs
• 1½ dessertspoons butter
• 3 dessertspoons potted ham
• yolk of 1 raw egg

Method

1. 1

   Chop onion and cook in butter until straw color, then add chopped whites of boiled eggs, season with lemon juice, salt, and cayenne pepper.

2. 2

   Heap on a hot platter, rub yolks through a sieve over them, shape in balls, poach or fry in hot butter until chestnut brown.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 89. The excerpt below is the record exactly as published.

Lyonnaise Eggs. Chop 1 onion, and cook in butter a straw color, then add whites of 6 boiled eggs, chopped fine, season with lemon juice, salt and cayenne pepper. Heap on a hot platter, rub yolks through sieve over them, with 1% dessertspoons butter, 3 dessertspoons potted ham, yolk of 1 raw egg

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