Eggs With Nut-brown Butter
From Many ways for cooking eggs (1907).
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A historical recipe
Many ways for cooking eggs, by S. T. Rorer (1907).
United States
Known as an American recipe, with similar versions prepared across other nations.
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
Cook safely
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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.
Method
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- 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.
- Now 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.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grill or grill pan