Recipes > Eggs > Stewed Eggs

Stewed Eggs


Melt some butter in a dish that will bear the fire. Add to it salt, and nutmeg, and a little milk in the proportion of a table-spoonful to each egg. Mix them well together. Then lay over it the yolks of your eggs, first ascertaining that they are all good. Let it stew over a slow fire for a few minutes; and color it by holding over it a red-hot shovel. The eggs must not be allowed to get hard, but the surface should be soft and perfectly smooth and even.

Before you put in the eggs, you may stir into the mixture some heads of boiled asparagus.


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Domestic French Cookery (1836).

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