To Fry Eggs as round as Balls

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Having a deep Frying-pan, and three Pints of clarified Butter, heat it as hot as for Fritters, and stir it with a Stick, till it runs round like a Whirl-pool; then break an Egg into the Middle and turn it round with your Stick, till it be as hard as a poached Egg, the Whirling round of the Butter will make it as round as a Bail, then take it up with a Slice, and put it in a Dish before the Fire. They will keep hot half an Hour, and yet be soft; so you may do as many as you please. You may serve these with what you please, nothing better than stewed Spinage, and Garnish with Orange.