vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whirled Eggs
From The Cook County cook book, 1912
Serves 2
This dish gives a complete lunch.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 45. The excerpt below is the record exactly as published.
WHIRLED EGGS.— 1 qt. of boiling water, salted with a dcs- scrtsi^oon of salt; keep the water at a fast boil, stirring with a ladle or spoon in one direction until it whirls rapidly. Break the eggs one at a time, into a cup and drop into the center or vortex of the whirlpool, which must be kept in motion until the egg is a round ball. Remove carefully with a perforated spoon, put it on a slice of buttered toast and place the dish in the oven to keep warm. jProcecd in same way with each egg, when th* desired number are cooked, add a dash of pepper, a bit of butter
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