Eggs in Batter

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 egg.
  • tablespoons thick cream.
  • 2 tablespoons fine stale bread crumbs.
  • ¼ teaspoon salt.


Mix cream, bread crumbs, and salt. Put one-half tablespoon of mixture in egg-shirrer. Slip in egg, and cover with remaining mixture. Bake six minutes in moderate oven.