Skip to content

Spanish Creamed Eggs

A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.

A historical recipe

California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Also printed in: California Mexican-Spanish cookbook (1914).

Source and licence

From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). 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.

Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); 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.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • a teaspoon of thick white sauce
  • one egg

Method

  1. Boil eggs hard fifteen minutes, shell, cut lengthwise;
  2. remove yolk (reserve one egg).
  3. Mash yolk and add to each a teaspoon of thick white sauce, or bread cooked smooth in milk;
  4. bits of butter, pinch of salt, paprika and finely minced parsley.
  5. Fill white of eggs, fasten together with toothpicks;
  6. roll in raw egg and bread crumbs;
  7. fry in deep hot olive oil or other fat;
  8. drain.
  9. Remove toothpicks and where eggs are put together separate with knife and sprinkle center with little crumbled dry yolk, place on toast.
  10. Make a border of chopped whites cut in rings.
  11. Pour hot Spanish sauce partly over and around egg;
  12. garnish with parsley, and you have a delicious dish in truly Spanish colors.