Flake up the fish and mix it with the rice; shell the eggs and cut them in half, put the yolks on one side. Chop the whites and mix them with the rice and fish; season nicely and put into a saucepan with the butter, and stir until thoroughly hot. Pile on a dish, and either chop the yolks and sprinkle them over, or hold a sieve over the kedgeree and rub them lightly through. Serve hot.
Time: 5 minutes.