Mustard Eggs

Ingredients

• Remove shells from one dozen hard boiled eggs
• add salt
• ground mustard
• and pepper
• add vinegar to moisten

Method

1. 1

   Fill the whites with the yellow mixture and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 31. The excerpt below is the record exactly as published.

ustard Eggs. — Remove shells from one dozen hard boiled eggs, cut in halves, take out yolks, add to them salt, ground mustard and pepper, mix all together, add 394 vinegar to moisten ; then fill whites with the yellow mixture and serve. Poached Eggs. — Break eggs, one at a time, into a cup. Put a quart of boiling water and half teaspoonful salt into a sauce- pan. Let it boil, then move it back on the stove so that it wall just cease to bubble. Place muffin rings in the pan. Drop the eggs into the rings one at a time, and cook until the white is firm. Serve them on toast, with a sprinkle of salt on each ^%%. Fried Eggs. — Break the shells and drop the eggs one by one in hot fat ; dip the fat over them until the white is set ; dust with pep- per and salt and serve hot ; cook from three to five minutes, according to taste. These are less digestible than poached eggs, the hot fat making the albumen leathery. Scrambled Eggs. — Beat six eggs very light ; add a little salt, eight tablespoonfuls of milk, and a small lump of butter. Put in a hot skillet and stir constantly until the eggs harden. Pickled Eggs. — One pint of strong vinegar, one half pint cold water, a tea- spoonful each of cinnamon, allspice and mace ; boil eggs till very hard, remove shell ; put on the spices tied in a white mus- lin bag in cold water, boil and, if water wastes away, add enough so as to have half a pint when done, add vinegar and pour over the eggs, put in as many eggs as the mixture will cover. Sauce for Eggs. — Boil six eggs hard and make a sauce of one lump of butter, one tablespoonful of flour and one pint of milk, mix the butter, milk and flour together and boil. Slice the eggs and pour the sauce over them. Plain Omelet. — Beat two eggs, add two tablespoonfuls milk or water, and one quarter teaspoonful salt. Heat the pan, put in one teaspoonful butter, and when it melts pour in the mixture. Cook the omelet slowly. As it hardens beneath, raise it with a broad knife and let the liquid portion run under ; do this at different sides of the pan. When dry, roll the omelet away from the handle of the pan. Serve on a hot platter. Foamy Omelet. — Separate the eggs. Beat the yolks and add salt

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