Recipes > Eggs > Anchovy Eggs

Anchovy Eggs


  • 3 eggs
  • 3 anchovies
  • 1 tablespoon butter
  • small pinch of pepper
  • 1 shake cayenne
  • 1/2 teaspoon lemon juice


Boil eggs hard, turn in the water for the first two minutes. Let boil for one hour; cut in two, remove the yolks and leave the whites in cold water not to discolor. Pound anchovies in a mortar with butter, pepper, cayenne, lemon juice and the yolks of the eggs. When pounded smooth put back into the eggs. Sardines can be used instead of the anchovies.


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Attributed to Madame J. T.


My Pet Recipes, Tried and True (1900).

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