Stuffed Eggs

Ingredients

• 3 hard-boiled eggs
• half the amount of very finely minced ham
• enough melted butter
• white sauce over the whole
• buttered cracker crumbs

Method

1. 1

   Cut hard-boiled eggs in halves, remove yolks and mash with ham and butter.

2. 2

   Refill whites, form remainder into a nest, place eggs on it, pour white sauce over, sprinkle with crumbs, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 42. The excerpt below is the record exactly as published.

Stuffed Eggs Cut hard-boiled eggs in halves either lengthwise or crosswise. Remove yolks and mash them. Add half the amount of very finely minced ham and enough melted butter to make of the consistency to shape. Shape into balls and refill the whites. Form the remainder into a nest and place the eggs on the nest. Pour white sauce over the whole, sprinkle with buttered crmnbs, and bake in a moderate oven till brown. Eggs in a Nest Separate the white of the egg from the yolk. Beat the white stiff and dry; put it in a cup or small bowl, making in the top of it a hollow the size of the yolk; into this hollow slip the yolk. Cook in a covered sauce pan containing boiling water until the top of the white is firm (about two minutes). Serve in the cup. Scalloped Eggs 2 hard-boiled eggs f c chopped cold meat 1 pt white sauce (thin) | c buttered cracker cnunbs Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs; cover with one-half the eggs; cover the eggs with Digitized by Google EGGS 109 sauce; the sauce with meat; repeat. Cover with the remain- ing cnunbs. Place in a moderate oven and bake imtil brown. Ham is the best meat to use, but chicken, veal, or fish may be used. Eggs a la Goldenrod 3 hard-boiled eggs

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