Mirrored Eggs are supposed to have been cooked by the great Soyer for a dawn breakfast in a London ballroom on his newly invented portable stove. It seemed like a miracle to the guests, hungry from dancing, to see the hot eggs being cooked in those elegant surroundings with no coal, smoke or dirt. Hundreds were cooked in large flat copper pans by the great chef and his assistant, lifted two at a time with a spatula on to small hot plates and handed direct to the guests to eat with crisp rashers of bacon and fresh rolls.
In a flat fireproof dish, earthenware or enamel, melt the butter over a very low heat. Break in
©1975 The Estate of Elizabeth Ayrton