Stuffed Eggs

Ingredients

• Boil eggs for twenty minutes.
• add a saltspoonful of salt
• a pinch of cayenne
• an equal amount of deviled ham, or of cold tongue or chicken, minced very fine.

Method

1. 1

   Boil eggs for twenty minutes.

2. 2

   Drop them in cold water, then shell and cut in two lengthwise.

3. 3

   Remove yolks, rub them fine, and mix with minced meat.

4. 4

   Roll into balls and fill egg whites.

5. 5

   Serve cold or hot with cream roux and breadcrumbs.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 91. The excerpt below is the record exactly as published.

Stuffed Eggs. Boil eggs for twenty minutes. Drop them in cold water, and when cold, take off the shells, and cut the egg in two lengthwise. Take out the yolks carefuU}^ ; rub them fine on a plate, and add an equal amount of deviled ham, or of cold tongue or chicken, minced very fine. If chicken is used, add a saltspoonful of salt and a pinch of cayenne

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