Œufs Sur Le Plat

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


These are usually cooked in small dishes, one for each person, but the dish can be larger provided that the egg whites do not spread out too much when broken in, otherwise they will cook before the yolks. Heat the dish, add butter, eggs and seasonings as for Œufs en Cocotte. Place the dish in a moderate oven (350° F., Gas 4) and cook until the white is set but soft, and the yolk shows th