Recipes > Eggs > Clipped Eggs

Clipped Eggs

The chief value of clipped eggs is their appearance, which is very attractive. This dish adds much to the breakfast tray of an invalid or will tempt the appetite of a child who does not feel like eating. But in addition to being attractive, this dish is high in food value, for in this respect it is exactly equivalent to a poached egg on toast or a plain egg served with a piece of toast to which is added a small amount of butter.

Sufficient to serve six.


  • 6 pieces toast
  • 3 tablespoons butter
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


Butter the toast with some of the butter. Separate the whites and yolks of the eggs without breaking the yolks. Beat the whites stiff, and put a mound of the beaten white on top of each piece of buttered toast. Make a hole in the center of the mound of egg white and drop the unbroken yolk into it. Season each with salt and pepper and bits of the remaining butter. Place in a hot oven and bake until the yolk is set and the white slightly browned. Serve hot.


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Woman's Institute Library of Cookery, Volume 2.

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