Recipes > Eggs > Belgian Eggs

Belgian Eggs


  • 4 eggs
  • 2 cups of milk
  • 4 tablespoonfuls of sugar
  • 1 teaspoonful of flour
  • vanilla


Beat whites separate; add flour to the yolks and sugar; beat until stiff. Beat the whites and scald in milk; strain from the milk, and set aside. Take the yolk, and stir gently in the milk until thick.

Remove from the fire. Place in a dish to cool. Flavor with vanilla and then put the whites on top and serve.


Print recipe/article only


365 Foreign Dishes (1908).

comments powered by Disqus