Shirred Eggs

Ingredients

• enough butter to cover the bottom
• one egg
• one tablespoon of cream
• sprinkle over with salt
• sprinkle over with pepper

Method

1. 1

   Melt butter in a hot baking dish, break eggs in carefully, sprinkle with salt and pepper, and add cream.

2. 2

   Cook for five minutes.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 35. The excerpt below is the record exactly as published.

Shirred Eggs. — Set in the stove till quite hot a baking dish. Melt in dish enough butter to cover the bottom. Break eggs in dish carefully, one at a time, sprinkle over with salt and pepper, and add tablespoon of cream for every two eggs. Cook five minutes. A very dainty dish. — Mrs. Sam Lancaster. Shirred Eggs. — Warm and butter well the muffin rings. Drop an egg into each cell, being careful not to break the yolk. Sprinkle a little salt and pepper on each, and cook in a moder- ately hot oven fifteen minutes. Deviled Eggs. — Chop sufficient cold cooked chicken to make half a pint; put it in a bowl, rub with a spoon and add one tablespoonful of melted butter, one of chopped parsley, a level HOW WE COOK IN TENNESSEE. 61 teaspoonful of salt, a saltspoonful of pepper and one raw egg well beaten. Hard boil twelve eggs; remove the yolks, rub them to a paste, and mix them with the chicken. Make this in balls the size of the yolks and fill each white. This will give you twenty-four halves of eggs with full sized yolks. Arrange these neatly on lettuce leaves on a platter and serve as a cold dish at luncheon. If you prefer the yolks may be flattened and two whites put together and rolled in tissue paper. These may also be served with mayonnaise dressing. — Mrs. Rorer. Rumbled Eggs. — One cup milk, one tablespoon butter, pinch of salt. Put in a pan. When it boils add eight eggs, all at once, and stir till done, being careful not to let them get too stiff. Stuffed Eggs. — Boil eggs twenty minutes. Remove the shells and cut carefully lengthwise; remove yolks and put whites of each egg together that they may not become mixed. Make a force meat of one cup cold meat chopped fine. If chicken be used, season with celery or parsley; if ham, with mustard and cayenne ; if veal, with lemon juice or horseradish catsup. Add salt, pepper, melted butter. Fill in the cavities level. Put halves together. — Mrs. Isaac Tigrett. Dressing for Stuffed Eggs. — One teaspoon of pulverized sugar, half teaspoon of salt and pepper, one teaspoon of must- ard, two teaspoons of vinegar, yolks of two eggs; cook until stiff, and just before using add one tablespoonful of cream. — Mrs. Lizzie Howard. A Delicious Breakfast Dish. — You will need the following ma- terials : One heaping pint bowl full of chopped cold boiled ham and four eggs. Break the eggs into a bowl, but do not beat them. Have the frying pan hot, and grease with a small lump of butter. Pour in the eggs and add the ham, with a little pepper, and stir constantly until done, which will be when each individual particle of the minced ham is coated with egg. The 62 HOW WE COOK IX TENNESSEE. eggs, not being beaten, bits of the white and yolk are seen when cooked. — Ladies' World. Cupped Eggs. — Put a spoonful of highly seasoned brown gravy into each cup; set the cups in a sauce pan of boiling water and when the gravy heats, drop a fresh egg into each cup ; take off the same pan and cover it closely till the eggs are nicely and tenderly cooked, dredge them with nutmeg and salt. Serve them in a plate covered with a napkin. Eggs for Breakfast. — Select a graniteware stewpan holding one quart. In it heat one pint of water to the boiling point, turn off the source of heat and lower into the water one egg

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