Egg Pilau

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups uncooked rice
  • 4 cups Chicken Stock
  • Salt
  • 6 eggs
  • Ā½ cup melted butter
  • Freshly ground black pepper


  1. In a saucepan combine the rice, chicken stock and salt to taste. Bring to a boil and cover. Reduce the heat and cook slowly for about twenty minutes, until all the liquid is absorbed.

  2. Beat the eggs with a whisk or rotary beater and add them all at once to the rice. Add the butter immediately. Stir well without returning the pan to the heat. The heat of the rice will set the eggs. Season with pepper to taste and serve immediately.

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