Stuffed Eggs

Ingredients

• six eggs
• three teaspoons of cold boiled ham

Method

1. 1

   Boil six eggs thirty minutes.

2. 2

   Remove the shells and cut carefully lengthwise.

3. 3

   Remove the yolks and put the two whites of each egg together.

4. 4

   Rub the yolks through a gravy strainer and add to them three teaspoons of cold boiled ham chopped fine and mashed to a powder, a few drops of onion juice or any favorite ketchup or sauce, and enough melted butter to moisten the mixture to a smooth paste.

5. 5

   Fill the whites just level with the mixture, press the two halves together, being careful to fit them just where they were cut.

6. 6

   Add the remainder of the yolk mixture to a white sauce.

7. 7

   Pour this over the eggs, sprinkle lightly with fine, buttered cracker crumbs and bake a few minutes or until the crumbs are slightly colored.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 23. The excerpt below is the record exactly as published.

Stuffed Eggs. Boil six eggs thirty minutes. Remove the shells and cut carefully lengthwise. Remove the yolks and put the two whites of each egg together that they may not become mixed. Rub the yolks through a gravy strainer and add to them three teaspoons of cold boiled ham

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