Recipes > Eggs > Japanese Eggs

Japanese Eggs


Cook some rice in a rich chicken stock; place on a platter.

Fry 6 eggs and trim neatly.

Sprinkle with salt, black pepper, chopped parsley and lemon-juice.

Put the eggs on the rice and pour a little hot tomato-sauce over the base of the platter and serve.


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365 Foreign Dishes (1908).

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