Shirred Eggs

Ingredients

• a bit of butter
• a raw egg
• a little salt
• a little pepper

Method

1. 1

   Place small earthen dishes in a dripping pan with hot water.

2. 2

   Add butter and a raw egg to each dish, season with salt and pepper, and bake in a hot oven until the whites are set.

3. 3

   Serve immediately.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 172. The excerpt below is the record exactly as published.

a bit of butter size of walnut, or omit the but- ter and use cream in above proportion or only half as much, and a little salt and pepper. ^ When nearly to boiling point drop in the eggs, broken one at a time in a saucer ; with a spoon or thin-bladed knife gently cut the eggs, and scrape the mixture up from the bot- tom of the plate as it cooks. If it begins to cook dry and fast at the bottom, move the dish back instantly, shifting iti over the heat as needed, or even raising it, if cooking too fast, for success depends wholly on cooking gently and evenly, proportions being of second- ary importance. Take from stove before it has quite all thickened, and continue turning it up from bottom of dish a moment longer. If served in another dish (it keeps warmer served in same) have it well heated. The mixture should be in large flakes of mingled white and yellow, and as delicate as baked custard. Or for plain scrambled eggs omit the milk ; some beat eggs before scrambling, just enough to mix whites and yolks, and minced ham is sometimes added. Scrambled upon a plate that has been heated very, very hot and rubbed with a bit of Dutter, they are relished by those who like eggs but little cooked. Serve scrambled eggs hot over slices of moist buttered toast, or fried bread spread with anchovy paste, if liked, and the dish is called Mumbled Eggs. Or beat up the eggs with pepper, salt and a Jittle chopped thyme ; rub the sauce-pan or bak- ing dish with onions before putting in the eggs, cook as above and send to table as Savory Eggs. A great variety of dishes may be made bv adding to the beaten eggs (with two tablespoons milk to each egg if liked), any of the following : For savory dishes — chopped tongue, oysters, shrimps or prawns, preserved sardines, dried salmon, ancho- vies, herbs, truffles, pickles, potted meats, sausages, shred lemon-peel^ onions, artichokes, shallots, asparagus tops, green peas, beets, mash- rooms, cheese, bacon, lobster spawn, dried beef cut fine, cold meat, rice, croutons, cold macaroni, or any cold vegetables; for sweet mixed eggs the following may be employed : blanched almonds, angelica, blanched chestnuts, conserves of any kind, stoned raisins, candied orange, citron, or lemon peel, blackberries and other fresh fruits, etc. Shirred Egqt. — Place imall earthen dishes, each large enough to hold an egg, in a dripping-pan with a little hot water ; put in each a bit of butter and a raw egg

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