Eggs with Nut-brown Butter
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
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.
Source and licence
From Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). 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.
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Ingredients
Method
- These eggs may be shirred or poached and served on toast.
- Put two tablespoonfuls of butter in a saute or frying pan.
- As soon as it begins to heat, break into it the eggs and cook slightly until the yolks are "set;" dish them at once on toast or thin slices of broiled ham.
- Put two more tablespoonfuls of butter in the pan, let it brown, and add two tablespoonfuls of vinegar;
- boil it up once and pour over the eggs.