Savoury Egg

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 5 eggs
  • 3 tablesp. cream or mayonnaise
  • 1 oz.


Beat the eggs and cream or mayonnaise together. Heat the butter, add the eggs, season well and cook gently until commencing to thicken. If serving the mixture hot add the diced tongue—but if serving cold do not add this until the eggs are cold. Take care the mixture does not become too stiff —if it appears rather dry beat in more cream or mayonnaise.