Stuffed Eggs

Ingredients

• hard-boiled eggs
• fried onions
• finely chopped ham
• parsley
• pepper
• salt

Method

1. 1

   Cut hard-boiled eggs in two, take out the yolk, and mix it with fried onions, finely chopped ham, parsley, pepper, and salt; fill the whites with this mixture, and fry until the yellow browns a little.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 145. The excerpt below is the record exactly as published.

hard-boiled eggs, and put in a layer of them, with butter, pepper and salt, with chopped cold meat; continue alternately until the dish is full; sift grated crumbs over the top, and put bits of butter on it; set it in the oven and bake 10 minutes. SHIRRED EGGS. — Take 6 eggs, 3 tablespoons of gravy — from poultry is best — enough fried toast to cover bottom of a flat dish, a very little grated cheese, 1 teaspoon butter. Melt the butter in a ^^-ying-pan; when hot, break into this the eggs. Stir in gravy, and EGGS 191 season; stir quickly and well up from the bottom, until the whole is a soft yellow mass. Have ready in a flat dish the fried toast. Heap the shirred eggs upon this, and serve before it hardens. SCOTCH EQQS — With 1 cup of cooked ham, chopped fine, mix ^ a cup of bread crumbs made into a paste with ^ a cui3 of milk, ^ a teaspoon of prepared mustard, a little salt, and 1 egg, well beaten ; hard=boil 6 eggs, remove the shells, and cover them with the prepared mixture, and fry about 2 minutes in very hot fat; serve either hot or cold. Chicken, veal or salmon may be substituted for the ham, but lemon juice should be added to the seasoning if salmon is used. SNOWED EQQS — Beat the whites of 6 eggs till stiff; have on the stove 2 cups of milk sweetened and flavored with vanilla; when it boils drop the beaten eggs into it by tablespoons, and as soon as they set dip them out. Let the milk cool a little, then slowly stir in the yolks of the eggs, and when thick pour it around the snowed eggs and serve. STEAMED EQQS. — Break each egg into an egg=cup, set them in a steamer and steam until cooked. They can be put in buttered patty=pans, if more convenient, and then steamed. Serve hot. STUFFED EQQS.— Cut hard-boiled eggs in two, take out the yolk, and mix it with fried onions, a little finely chopped ham, and parsley

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