1316 Oeufs au Beurre Noir

Name: Oeufs au Beurre Noir
Cuisine: France
Ingredients: Cook the eggs as for Oeufs sur le Plat; heat 20 g (⅔ oz) butter in a frying pan until very brown, pour over the eggs then sprinkle with a little vinegar heated in the same pan.; Cook the eggs as for Oeufs sur le Plat; heat 20 g (⅔ oz) butter in a frying pan until very brown, pour over the eggs then sprinkle with a little vinegar heated in the same pan.; Break the eggs into a frying pan containing 20 g (⅔ oz) butter, heated until very brown; lightly season, cook and slide them into an egg dish. Pour a little vinegar heated in the pan over the eggs.; Break the eggs into a frying pan containing 20 g (⅔ oz) butter, heated until very brown; lightly season, cook and slide them into an egg dish. Pour a little vinegar heated in the pan over the eggs.; Cook the eggs as for Oeufs sur le Plat; heat 20 g (⅔ oz) butter in a frying pan until very brown, pour over the eggs then sprinkle with a little vinegar heated in the same pan.; Break the eggs into a frying pan containing 20 g (⅔ oz) butter, heated until very brown; lightly season, cook and slide them into an egg dish. Pour a little vinegar heated in the pan over the eggs.; Break the eggs into a frying pan containing 20 g (⅔ oz) butter, heated until very brown; lightly season, cook and slide them into an egg dish. Pour a little vinegar heated in the pan over the eggs.

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Sur le Plat

These may be prepared in either of the two following ways:

Break the eggs into a frying pan containing 20 g (⅔