ŒUFS AU PLAT

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Melt a slice of butter in a pewter or any other metal plate or dish which will bear the fire.
  2. Put in some very fresh eggs broken as for poaching.
  3. Strew a little pepper and salt on the top of each egg.
  4. Place them over a gentle fire until the whites are quite set, but keep them free from colour.
  5. Ladle the boiling butter over the yolks with a spoon as they are cooking to remove a slight rawness of the surface.
  6. Alternatively, hold a salamander above them for a minute.
Original Text
ŒUFS AU PLAT. A pewter or any other metal plate or dish which will bear the fire, must be used for these. Just melt a slice of butter in it, then put in some very fresh eggs broken as for poaching; strew a little pepper and salt on the top of each, and place them over a gentle fire until the whites are quite set, but keep them free from colour. This is a very common mode of preparing eggs on the continent; but there is generally a slight rawness of the surface of the yolks which is in a measure removed by ladling the boiling butter over them with a spoon as they are cooking, though a salamander held above them for a minute would have a better effect. Four or five minutes will dress them. Obs.—We hope for an opportunity of inserting further receipts for dishes of eggs at the end of this volume.
Notes
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