Meyerbeer Eggs

Ingredients

• sufficient butter
• two eggs
• a small grilled sheep’s or lamb’s kidney
• a thread of Perigueux sauce

Method

1. 1

   Heat butter in dishes, break eggs into each, baste yolks with hot butter, salt, and bake until whites are milky.

2. 2

   Serve immediately with kidney and sauce.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 103. The excerpt below is the record exactly as published.

MEYERBEER EGGS r 1 1AKE the number of dishes so that there is one for each person. Heat sufficient butter in each dish to cover the whole of the bottom ; break two eggs carefully into each dish ; baste the yolks with a very little hot butter ; salt slightly and push the dish into the oven. As soon as the white of the eggs assumes a milky white colour, they are cooked and should be withdrawn from the oven and served immediately. Special care must be taken that the eggs are not cooked too much or too quickly, particularly as it should be remembered that the heat of the dish completes the cooking to a certain extent after it is removed from the oven. For the meyerbeer, place a small grilled sheep’s or lamb’s kidney on each dish with the eggs and surround with a thread of Perigueux sauce

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