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A Difficult Dish of Eggs

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. And yet this is only fried eggs after all!
  2. Put some oil on to heat;
  3. if you have not oil use butter, but oil is the best.
  4. When the bluish steam rises it is hot enough.
  5. Break an egg into a little flat dish, tip up the frying pan at the handle side, and slip the egg into it, then with a wooden spoon turn the egg over on itself;
  6. that is, roll the white of it over the yolk as it slips into the pan.
  7. If you cannot manage this, let the egg heat for a second, and then roll the white over the yolk with a wooden spoon.
  8. Do each egg in this way, and as soon as one is done let it drain and keep warm by the fire.
  9. When all are done put them in a circle, in a dish, and pour round them a very hot sauce, either made with tomatoes, or flavored with vinegar and mustard.