To fry an Egg as round as a Ball

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a broad frying posnet, or deep frying pan, and three pints of clarified butter or sweet suet, heat it as hot as you do for fritters; then take a stick and stir it till it run round like to a whirle-pit; then break an egg into the middle of the whirle, and turn it round with your stick till it be as hard as a soft poached egg, and the whirling round of the butter or suet will make round as a ball; then take it up with a slice, and put it in a warm pipkin or dish, set it a leaning against the fire, so you may do as many as you please, they will keep half an hour yet be soft; you may serve them with fried or toasted collops.