Recipes > Eggs > Eggs Piquant

Eggs Piquant


Set to boil the following mixture: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. When this boils, break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not to break the yolks. As soon as the whites of the eggs are boiled, take up carefully with a perforated skimmer and lay in cold water. Then remove to a large platter and pour over the following sauce: Strain the sauce the eggs were boiled in and set away until you have rubbed or grated two hard-boiled eggs, yolks only. Add a tablespoon of butter rubbed very hard and add also some sugar and part of the strained sauce. Boil up once and pour over the eggs. Garnish with parsley.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus