Œufs Brouillés for Breakfast. (Cataldi's "aux Truffes.")

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Break 6 eggs into a basin.
  2. Chop up small 2 middle-sized truffles to the size of fine capers and add them to the eggs.
  3. Season with salt, pepper, and cayenne.
  4. Whilst you are seasoning, a little butter should be browning in a frying-pan over the fire, watched by the kitchenmaid.
  5. Add the seasoned eggs to the butter, stir gently with an iron or silver spoon till the mixture is sufficiently cooked.
  6. Of course, if you don't think truffles an improvement, the buttered eggs are very good alone.
Original Text
Œufs Brouillés" for Breakfast. (Cataldi's "aux Truffes.") Break 6 eggs into a basin. Chop up small 2 middle-sized truffles to the size of fine capers and add them to the eggs. Season with salt, pepper, and cayenne. Whilst you are seasoning, a little butter should be browning in a frying-pan over the fire, watched by the kitchenmaid. Add the seasoned eggs to the butter, stir gently with an iron or silver spoon till the mixture is sufficiently cooked. Of course, if you don't think truffles an improvement, the buttered eggs are very good alone.
Notes
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