Surprise Eggs

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 eggs
  • salt and white pepper
  • butter
  • 4 tablespoons dou


Separate eggs. Beat the whites very stiff, and season generously with salt and white pepper. Butter individual ramekins or cocottes, and spoon an egg white into each. Use rather large dishes, as egg whites tend to rise like a soufflé. Make a depression with the back of your spoon for each egg yolk. Place yolks in hollows (1 to each ramekin); cover each yolk with