Recipes > Eggs > Fondue of Eggs

Fondue of Eggs


  • 6 eggs
  • 2 ounces of Gruyere, well grated
  • about 1 ounce of butter
  • pepper


Beat well the eggs, and put them in a stewpan with the Gruyere and butter; set on a brisk fire, and leave till it becomes rather thick, stirring all the time with a wooden spoon; take from the fire, add pepper, and stir a little; turn over on a warm dish, and serve. This is a very favorite dish in Italy, and also in Switzerland, where it originated.


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Hand-Book of Practical Cookery (1884).

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