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Buttered Eggs75
- Difficulty
Easy
By Peter Brears
Published 2008
Ingredients
¼–½ oz 10–15 g
Method
Gently melt half the butter in a small pan, pour in the beaten eggs, and stir over a low heat until just cooked, but still soft. Stir in the remaining butter, dish and serve immediately. This is the traditional method of making the dish served to the Earl of Northumberland’s family and chief officers every Saturday except during Lent.
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