Twice-laid Eggs

Name: Twice-laid Eggs
Ingredients: Soft boil the eggs; fried croutons; vegetable puree; strips of fried bacon; mashed potato made with cream

From The complete Indian housekeeper & cook, 1898

This is a nice variety of poached eggs.

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

196Calories

9 gProtein

27 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories196 kcal

Protein9.2 g

Carbohydrates27 g

Fiber2.3 g

Sugars2.4 g

Total Fat5.6 g

Saturated Fat2 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol189 mg

Sodium524 mg

Potassium513 mg

Calcium64 mg

Iron1.3 mg

Magnesium33 mg

Phosphorus168 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1.3 mcg

Vitamin C9.3 mg

Vitamin A91 mcg

Vitamin E0.6 mg

Vitamin K2.9 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate36 mcg

Choline167 mg

Caffeine0 mg

Water156 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 243. The excerpt below is the record exactly as published.

Twice-laid Eggs. — Soft boil the eggs, remove the shells and lay them on oval fried croutons, covered with some vegetable puree and decorated with strips of fried bacon, or they may be put in an oval dish on a bed of mashed potato made with cream

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