Eggs in Gravy

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 3 min Total: 3 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Boil eggs for not longer than three minutes.
  2. Drop them for a few seconds into a bowl of cold water to chill them sufficiently to be held with the fingers.
  3. Carefully remove the shell without breaking the shape of the egg.
  4. Lay each carefully in a buttered dish side by side.
  5. Pour over them a little good meat gravy.
  6. Serve at once.
Original Text
Eggs in Gravy Boil two or three eggs for not longer than three minutes, drop them for a few seconds into a bowl of cold water to chill them sufficiently to be held with the fingers. Carefully remove the shell without breaking the shape of the egg. Lay each carefully in a buttered dish side by side. The eggs if properly cooked will immediately acquire a flat shape. Pour over them a little good meat gravy and[Pg 30] serve at once. The eggs thus prepared should not be hard; but it is difficult sometimes when removing the shell to leave the egg whole. Great care is required.
Notes
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