Œufs au Plat


A pewter or any other metal plate or dish which will bear the fire, must be used for these. Just melt a slice of butter in it, then put in some very fresh eggs broken as for poaching; strew a little pepper and salt on the top of each, and place them over a gentle fire until the whites are quite set, but keep them free from colour.

This is a very common mode of preparing eggs on the continent; but there is generally a slight rawness of the surface of the yolks which is in a measure removed by ladling the boiling butter over them with a spoon as they are cooking, though a salamander held above them for a minute would have a better effect. Four or five minutes will dress them.

Obs.—We hope for an opportunity of inserting further receipts for dishes of eggs at the end of this volume.