Stuffed Eggs

Ingredients

• Six hard-boiled eggs
• two teaspoonfuls butter
• one of cream
• two or three drops of onion juice
• salt and pepper to taste
• one well beaten egg
• roll in cracker crumbs

Method

1. 1

   Cut the eggs in two, take out the yolks and mash fine, then add butter, cream, onion juice, salt and pepper; mix thoroughly and fill the eggs.

2. 2

   Cover with remaining mixture, roll in cracker crumbs, and fry in hot fat until light brown.

As published

This recipe was extracted from The New century cook book (1899), page 63. The excerpt below is the record exactly as published.

Stuffed Eggs. Six hard-boiied eggs cut in two, take oat the yolks and mash fine, then add two teaspoonfuls butter, one of cream, two or three drops of onion juice, salt and pepper to taste; mix all together thoroughly and fill the eggs with this mixture, and put them together; then there will be a little filling left, to which add one well beaten egg; cover the eggs with this mixture and then roll in cracker crumbs; fry a light brown in smoking hot fat. Mrs. I. N. Danforth. Omelet. Four eggs well beaten separately, one cup of milk in which is soaked one-half cup bread crumbs and a little salt. Mix well together and pour into a hot frying pan, in which is a large piece of butter. Cook slowly ten minutes. Slip a knife around the edges; if done right will come out without trouble. Egg Omelet. Four eggs well beaten, one and a half cups milk, two tea- spoons flour mixed with milk, a little chopped ham. Fry and have very hot and pour eggs into frying pan with ham, and bake in oven ten minutes. This is fine. Mrs. Russell. Veal Omelet. Three pounds finely chopped veal, six rolled crackers, three eggs well beaten, two large spoonfuls of cream, one of salt, and one teaspoon of pepper. Mix well together, baste with water and butter. Bake one hour and a half. Miss Ednah Burns. Omelet. Three eggs, separate and beat whites very stiff. Into the yolks beat one tablespoon flour, one of cream, add salt to taste, then stir in the whites; mix well but lightly. Have ready a small, hot skillet, in which there is a teaspoon melted butter. Cook over slow fire; when it thickens slip on a warm plate and fold. Jelly or minced ham adds very much to the omelet. This is enough for two. Lizzie C. Johnson. Scotch Eggs. Cook one-third cup of stale bread crumbs in one-third cup of milk to a smooth paste; add to it one cup cooked ham, chopped fine, one-half teaspoonful mixed mustard, one-half salt- New Century Cook Book. 127 spoonful cayenne and one raw egg. Cover hard boiled eggs with force meat and fry in hot fat. Cut in halves and arrange in a bed of parsley. Mrs. U. H. Struble. Mince of Ham and Eggs. Chop the remnants of a ham which will no longer furnish slices for the table, put into a frying pan a tablespoonful of but- ter rolled in browned flour, a teaspoonful of vinegar, a little pepper and a quarter teaspoonful of mustard. Let it boil and put in the minced ham. Stir until very hot, turn into a pie dish, set in the oven and break on the surface five or six raw eggs. Shut up in the oven and bake for five or six minutes, just long enough to " set" the eggs. Serve in the pie dish. Baked Eggs. Soak a cupful of bread crumbs in half a cupful of hot milk for twenty minutes, stir in a teaspoonful of butter, the yolk of an egg, a tablespoonful of grated cheese, two tablespoonfuls of savory broth, a little minced onion and a teaspoonful of minced parsley. Pour the mixture into a neat pie plate and set, cov- ered, in a quick oven. In six minutes lift the cover, break as many eggs on the bubbling surface as the dish will hold, sift fine crumbs on top and leave in the oven for three minutes longer. Serve in the dish. Baked Eggs. Place a frying pan over the fire and partly fill it with vin- egar. When the vinegar is boiling, crack the eggs open and drop into the pan, taking care not to break the yolks. With a fork lightly toss the vinegar over the eggs to cook the top. As soon as the white is set, take out the eggs with a skimmer and place upon a dish that can be set in a hot oven. Sprinkle them with a little salt and pepper and cover with grated cheese. Place in a hot oven until cheese is melted, and serve immediately. Mrs. George E. Spencer. La Belle Eggs. . Put a generous tablespoonful of butter in an earthen pie- plate and place over a moderate fire; add to the butter a tea- spoonful of chopped onion, the same amount of chopped parsley, a tablespoonful of chopped green pepper and saltspoonful of 128 New Century Cook Book. salt. When stirred well together, break in four eggs, one at a time, keeping the yolks whole. When they are cooked upon one side, turn them over carefully, and by the time the last one is turned they should be done. Serve at once in the dish in which they are cooked. Mrs. George E. Spencer. Stuffed Eggs. Remove the shells from six hard-boiled eggs

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