Scalloped Eggs

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 6 hard boiled eggs.
  • 1 pint White Sauce I.
  • ¾ cup chopped cold meat.
  • ¾ cup buttered cracker crumbs.


    Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place in oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this dish. Chicken, veal, or fish may be used.