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📝 Description
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🥘 Ingredients
4 eggs, 1 oz. of butter, pepper and salt to taste.
👨🍳 Method
Butter a dish rather thickly with good fresh butter; melt it, break the eggs into it the same as for poaching, sprinkle them with white pepper and fine salt, and put the remainder of the butter, cut into very small pieces, on the top of them. Put the dish on a hot plate, or in the oven, or before the fire, and let it remain until the whites become set, but not hard, when serve immediately, placing the dish they were cooked in on another. To hasten the cooking of the eggs, a salamander may be held over them for a minute; but great care must be taken that they are not too much done. This is an exceedingly nice dish, and one very easily prepared for breakfast.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this 1861 recipe for a quick breakfast, and I must say, it's a marvel of efficiency. The key is in the butter — lots of it. I found the technique of melting the butter first and then breaking the eggs directly into the dish to be delightfully simple, requiring no special equipment. The most surprising part was how quickly the eggs cooked in the buttery bath, setting beautifully in just a few minutes. This dish is perfect for the weeknight cook who needs a speedy, no-fuss breakfast. The rich, buttery flavors are comforting, and the process is incredibly straightforward. The only trick is to keep a close eye on the eggs to prevent overcooking. I served mine straight from the dish, as suggested, and it was a hit. If you're looking for a budget-friendly, old-school breakfast that doesn't skimp on flavor, give this one a try. Just be prepared to embrace the butter.
