Spanish Eggs

Ingredients

• 1 cup of rice
• 2 qts. of boiling water
• 1 tablespoon of salt
• 1 tablespoon of butter
• 6 eggs

Method

1. 1

   Boil 1 cup of rice in 2 qts. of boiling water containing a tablespoon of salt, for 20 minutes.

2. 2

   Drain through a colander and add a tablespoon of butter.

3. 3

   Spread the rice thin on a hot platter and place on top of it 6 eggs.

4. 4

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 41. The excerpt below is the record exactly as published.

SPANISH EGGS.— Boil 1 cup of rice in 2 qts. of boiling water containing a tablespoon of salt, for 20 minutes. Drain through a colander and add a tablespoon of butter. Spread the rice thin on a hot platter and place on top of it 6 eggs. Serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. STEAMED EGGS. — Place egg in a steamer over boiling wa- ter, steam 5 minutes for a soft yolk; break the egg in a cup and serve hot. — Mrs. D. C. Allen, Arlington Heights, 111. COOK COUNTY COOK BOOK 65 STEAMED EGGS IN CUPS.— Break eggs in buttered cups, and set in steamer to cook. Serve immediately. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. » STIRRED EGGS.— Place 1 tablespoon of butter

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