Buttered Eggs

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Beat four or five eggs, yelk and white together.
  2. Put a quarter of a pound of butter in a bason and then put that in boiling water; stir it till melted.
  3. Pour the melted butter and the eggs into a saucepan.
  4. Keep a bason in your hand: just hold the saucepan in the other over a slow part of the fire, shaking it one way.
  5. As it begins to warm, pour it into a bason, and back.
  6. Hold it again over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling.
Original Text
Buttered Eggs. Beat four or five eggs, yelk and white together: put a quarter of a pound of butter in a bason and then put that in boiling water; stir it till melted: then pour that butter and the eggs into a saucepan. Keep a bason in your hand: just hold the saucepan in the other over a slow part of the fire, shaking it one way; as it begins to warm, pour it into a bason, and back; then hold it again over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling. Serve on toasted bread; or in a bason to eat with salt fish or red herrings.
Notes
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