Steamed Eggs

Ingredients

• half a dozen eggs
• small bits of butter
• salt

Method

1. 1

   Break eggs into cups and place in a well-buttered dish.

2. 2

   Cover and set over boiling water with butter on top.

3. 3

   When set, sprinkle with salt and serve with ham or sausages.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 500. The excerpt below is the record exactly as published.

salt, pepper, and a grain of cayenne ; continue to stir quickly till done, and send to table on a hot dish. Time, about fom- minutes. Probable cost, 8d. Sufficient for two persons. Eggs, Scambled (American). — This dish differs very little in its mode of preparation from our "mumbled" or "jumbled" eggs. Wb.en the pan has been well oiled with good butter, put into it as many eggs as it will hold separately, that each yolk may be entire. "When the whites have become slightly hard, stir from the bottom of the pan till done, adding a piece of butter, pepper, and salt. When done, the yolks should be separate from the whites although stirred together. Serve on hot buttered toast with anchovy sauce, potted meat, cheese, or fish spread over it first. The eggs should be of the consistency of butter. Tmie, five minutes. Eggs, Scotch. — Prepare a forcemeat of bread-crumbs, grated ham, an anchovy pounded, and mixed spices. Roll five hard-boiled eggs, freed from their shells, first into beaten egg, and then into the forcemeat. Put some good dripping or lard into a frying-pan, and brown the eggs slightly in it, turning them round that all sides may be done alike. Serve with good rich gravy in a tiireen. Time, ten minutes to boil the eggs. Probable cost, 8d. or lOd. Spun (CEufs en Filagramme). — This preparation is used principally as a gar- nish for other sweet dishes. Prepare a syrup of sugar, white wine, and water, and beat up eight eggs with a dessert-spoonful of arrowroot. Boil the sjTup in a large stewpan, and when it is quite hot, force the mixture of egg and arrow- root through a colander into the boiling syrup. It will harden immediately, and must be taken up, drained for a httle time, and then piled on a dish. If eaten hot, serve at once. Probable cost. Is. 3d. Eggs, Steamed. — Break half a dozen eggs into separate cups, and have ready a weU-but- tered dish, into which each egg should be placed carefully. Cover the dish to prevent the heat fi'om escaping, and set it over a pan of boil- ing water, first putting small bits of butter

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