Œufs a la Poele

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


These are eggs fried on one side only. Melt a little bacon fat or butter in a frying-pan, break the eggs and slip them carefully into the pan. Cook over a gentle heat, basting the eggs with some of the hot fat, until the white is no longer transparent and the yolk is set. Season with pepper and salt.