1316 Oeufs au Beurre Noir

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sur le Plat

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

  1. Break the eggs into a frying pan containing 20 g ( 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.
  2. Cook the eggs as for Oeufs sur le Plat; heat 20 g ( oz) butter in a frying pan until very brown, pour over the eggs then sprinkle with a little vinegar heated in the same pan.

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