Recipes > Eggs > Egg Chops

Egg Chops


  • 5 or 6 hard-boiled eggs
  • 1 cupful of milk
  • 1 tablespoonful of butter
  • 2 tablespoonfuls of flour
  • 1 raw egg
  • pepper
  • salt
  • a few drops of onion juice, if liked
  • fine bread crumbs


Take the hard-boiled eggs, rub the yolks through a sieve and chop the whites rather fine; put the milk in a saucepan over the fire, when hot stir into it the butter rubbed smooth in the flour with the raw egg, first adding a little of the warm milk, then pepper and salt to taste, and if liked the onion juice. Stir constantly until thick and smooth, remove from the fire, add the prepared eggs, mix well, and when cold form into the shape of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat until a delicate brown; stick a sprig of parsley in the small end of each chop, arrange in the middle of a platter and serve with a white sauce around them, or green peas.


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The Golden Age Cook Book (1898).

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