Savoury Eggs

Ingredients

• the quantity, of course, depends on the number of people
• a little butter
• cayenne pepper
• a suspicion of anchovy sauce

Method

1. 1

   Boil the eggs hard, cut from each end a small piece so they stand upright.

2. 2

   Halve the eggs, remove the yolks, and run through a hair-sieve.

3. 3

   Add butter, cayenne pepper, and anchovy sauce to the yolks, rub to a smooth paste, replace in the whites, and serve garnished with parsley.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 30. The excerpt below is the record exactly as published.

Savoury Eggs Savoury eggs are always a useful dish, for they can be prepared the day before, and can be served for either luncheon, dinner, or sup- per, and they are also very simple to pre- pare. Boil the eggs hard (the quantity, of course, depends on the number of people), then cut from each end a small piece so that they will stand upright on the dish. Then 100 PLAIN COOKING halve the eggs, and remove the yolks, which run through a hair-sieve, adding thereto a little butter, cayenne pepper, and a suspicion of anchovy sauce

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