Recipes > Eggs > Egg Chops

Egg Chops


  • 6 hard-boiled eggs
  • 1/2 pint of finely chopped cooked ham
  • 1/2 pint of milk
  • 2 level tablespoonfuls of butter
  • 4 level tablespoonfuls of flour
  • 1 tablespoonful of chopped parsley
  • 1 teaspoonful of onion juice
  • 1/2 teaspoonful of salt
  • 1 dash of cayenne
  • 1 dash of white pepper


Chop the eggs very fine, mix them with the ham; add the parsley, onion juice and pepper. Rub the butter and flour together and add the milk. Stir until you have a smooth, thick sauce, then add the salt; mix this with the other ingredients and turn it out to cool. When cold form into a chop about the size of an ordinary mutton chop. Dip first in egg beaten with a tablespoonful of water, then cover carefully with bread crumbs and fry in deep hot fat. Serve with either tomato or brown sauce.


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Many Ways for Cooking Eggs.

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