I tried my hand at Eggs à la Tripe this week, and I must say, it was a delightful journey into the Victorian kitchen. I found the technique of shredding the egg whites to be surprisingly satisfying, like giving a delicate haircut to a tiny, oval mop. The key to this dish is the béchamel, which I prepared from another of Mrs. Beeton's recipes. I was delighted to discover that the sauce, when hot, was more than capable of warming the eggs, as promised. The parsley added a fresh, green note that cut through the richness of the béchamel and eggs. This dish would be a wonderful surprise for the weeknight cook looking to elevate their egg game. The presentation, with the shredded whites and whole yolks peeking through the sauce, is quite charming. I served mine with some fried croûtons for a bit of crunch. The whole affair took no time at all, once the eggs were boiled. I'll certainly be making this again when I want a quick, nostalgic trip to the past.