Fried Eggs

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Put some salad oil in a frying pan, and when it boils break each egg separately on a plate and drop it into the oil
turn it over and over with a wooden spoon, making it in the form of a ball
when a pretty golden colour take it up
Dish en couronne on a dish-paper on a hot dish
These can also be served with fried bacon, and as a garnish to another dish

Original Text

Fried Eggs.
(Œufs frits.)

Put some salad oil in a frying pan, and when it boils break each egg separately on a plate and drop it into the oil, turn it over and over with a wooden spoon, making it in the form of a ball, and when a pretty golden colour take it up. Dish en couronne on a dish-paper on a hot dish. These can also be served with fried bacon, and as a garnish to another dish. The oil for this purpose can be used repeatedly, but will require to be strained off each time. Clean fat or butter can be used instead of the oil according to choice.

Notes

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