Stuffed Eggs

Ingredients

• sixteen nice large eggs
• A teaspoonful of black pepper
• two of salt
• A teaspoonful of dry mustard

Method

1. 1

   Boil eggs hard; take off the shells without breaking the whites, cut the eggs neatly in two, take out the yolk and rub to a powder, which mix with salt, pepper and dry mustard.

2. 2

   Fill each hollow with this mixture, then place the ends together again and wrap in tissue paper.

3. 3

   Boil gently for ten or fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 40. The excerpt below is the record exactly as published.

sixteen nice large eggs ready after dinner and some boiling water." So in the afternoon she slipped over alone, and telling Mrs. Lane she wanted to have a private conference with Edith, proceeded to the kitchen. First she gave her this recipe: 122 SIX LITTLE OOOK8. No. 108 — STUFFED EGGS. Boil eggs hard; take off the shells without breaking the whites, cut the eggs neatly in two in the middle, take out the yolk and rub to a powder, which mix with salt, pepper and dry mustard. Fill each hollow with this mixture, then place the ends together again and wrap in tissue paper. A picnic dish. " Now put on the eggs where they will boil gently for ten or fifteen minutes. You know if the water boils vi- olently they will knock against one another and crack the shells, and that would spoil the shape of them. While they are boiling we will cut this paper, if you will get some scissors." Aunt Jane had brought with her several sheets of white tissue paper, and she showed Edith how to cut the ends in fringe like motto-papers. " "Well not wrap the eggs in them to-day," said she, " but have them ready for the morning." When the eggs were boiled, the shells were carefully picked off according to directions, and the beautiful, smooth white balls cut in two. Mrs. King said there were no particular directions about mixing the condiments. AUNT JANE'S COOKING GLASS. 123 A. teaspoonful each of black pepper and dry mustard, with two of salt

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