Spanish Eggs

Ingredients

• Five eggs
• one large tomato
• One table-spoonful of butter

Method

1. 1

   Cook the tomato in butter until soft, then add the egg mixture as in the scrambled eggs recipe and finish cooking.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 140. The excerpt below is the record exactly as published.

SPANISH EGGS. These are prepared the same as directed in the pre- ceding recipe, but before cooking the mixture add to the butter in the pan one large tomato, peeled and cut into bits. Cook the tomato in the butter until soft, about five minutes being necessary ; then turn in the egg mixture, and finish as above. 120 THE PA TTERN COOK-BOOK. EGGS IN TOMATO. Six eggs. One pint of tomato. One small onion. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Cut the onion into small pieces, place these with the^ tomato in a frying-pan, stew very slowly for ten minutes, and add the salt and pepper. Set the pan back, break] the eggs and slip them on top of the tomato, taking care] not to break the yolks. Return the pan to the heat, and cook slowly until the whites of the eggs are thoroughly set; then prick the yolks and let them mingle with the! tomato and whites. The mixture should be quite soft,; but the red tomatoes and the white and yellow of the: eggs should be quite distinct. Serve at once on buttered i toast. EGG VERMICELLI. This makes a most attractive-looking dish for luncheon.] Five eggs. One table-spoonful of corn-starch. One-half table-spoonful of butter. Six squares of toast. One-half pint of milk. Salt and pepper to taste. Place the eggs in boiling water and boil twenty] minutes. Throw them into cold water, and when cold, remove the shells, chop the whites very fine and rub the] yolks through a sieve, or else run them through a potato- strainer, which will do the work very quickly. Do notl mix the whites and yolks. Put the milk in a double] EGGS. 321 boiler to boil, rub the butter and corn-slarch together, and add them to the boiling milk. Stir until creamy, and add the whites, salt, pepper and batter. Wet the edges of the toast, butter it lightly and place on a warm dish. Cover the slices with the while sauce, apportioning it evenly to each of the six slices ; sprinkle the strained yolks in little heaps upon the tops, and serve at once, after sifting on a little salt and pepper. DEVILED EGGS. Twelve eggs. Two heaping table-spoonfuls of cold boiled ham. One table-spoonful of olive oil. One tea-spoonful of mustard. Salt and pepper to taste. Boil the eggs fifteen minutes, and lay them in cold water for half an hour. Remove the shells and cut the eggs in halves lengthwise. Rub the yolks to a smooth paste with the oil and mustard, and add the ham, finely chopped; and the salt and pepper ; mix thoroughly, and fill the hollowed whites with the mixture. Serve in a bed of water-cress or salad. For picnics, put the corresponding halves of each ^egg together and press them closely ; then cut white tissue paper into pieces six inches square, fringe the opposite ends, roll one egg into each paper, and twist the fringed ends the same as the coverings of bonbons are often arranged. Serve on a napkin in a pretty basket, gar- nished with smilax or myrtle. BAKED EGGS, NO. I. Break six or eight eggs into a well buttered earthen 21 322 THE PATTERN COOK-BOOK. . pie-plate, taking care that each ^gg is whole and does not encroach upon the others to mix or disturb the yolks. Sprinkle with pepper and salt, and place a bit of butter upon each ^gg. Bake in a hot oven until the whites are well set, usually about eight minutes. Serve hot with rounds of buttered toast, sending the eggs to table in the plate in which they were baked. BAKED EGGS, NO. 2. Eight eggs. One cupful of milk. One table-spoonful of butter

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