Birds' Nests
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
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A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
Method
Chef Wood
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- Separate the eggs, allowing one to each person.
- Beat the whites to a stiff froth.
- Heap them into individual dishes, make a nest, or hole, in the center.
- Drop into this a whole yolk.
- Stand the dish in a pan of water, cover, and cook in the oven about two or three minutes.
- Dust lightly with salt and pepper, put a tiny bit of butter in the center of each, and send at once to the table.
- This is one of the most sightly of all egg dishes.
Plating
Cookware for this recipe
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Whisk