Eggs with Browned Butter and Vinegar

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Put four ounces of butter into an omelet pan over the fire; as it begins to sputter, break the eggs into it without disturbing the yolks, season with pepper and salt; fry the eggs carefully and remove them on to the dish in which they are to be served. Put two ounces more butter in the pan, fry it of a brown color; put to the butter two tablespoonfuls of vinegar, pour it over the eggs and serve.