Plovers’ Eggs, to Cook and Serve
From Cookery for every household, 1914
Serves 4
Plover's eggs can also be served hot with sauce.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 523. The excerpt below is the record exactly as published.
Plovers’ Eggs, to Cook and Serve These are looked upon as a great delicacy, and as a ride fetch a high price. They are very rich in flavour, and the white ha3 a decided bluish tinge, which gives the egg a very dainty and pretty appearance. Plovers’ eggs are usually hard-boiled and served either hot or cold, the latter from preference. They will require about 10 minutes to cook, and should then be placed in cold water until required. There are different ways of serving these eggs, but the simplest methods are the best. Cold they are often served in their shells in a little moss-lined basket, or shelled and used as a garnish for a simple green salad
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