Baked Eggs

A historical recipe from I Go A-Marketing, by Henrietta Sowle (1900).

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A historical recipe

I Go A-Marketing, by Henrietta Sowle (1900). Project Gutenberg eBook #55566.

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

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

A particularly savory dish of eggs is made by frying two small minced onions in butter till they are brown;
then mix with them a dessertspoonful of vinegar, a very little salt, and some pepper.
Butter a dish, spread the onions over it, break over them half a dozen eggs, and put into a hot oven.
When the eggs are cooked sufficiently, cover them with a layer of bread-crumbs that have been fried in butter, and serve.
The bread-crumbs must be hot, of course.
Try this some day at luncheon when you are having broiled pigs' feet and potato croquettes.