Home › The Principles of Cookery › Eggs, Buttered

Eggs, Buttered

Brown some butter in a frying-pan, and break five eggs upon a dish, as if for poaching, with a seasoning of salt and nutmeg; pour some of the butter, in its boiling state, over them, and move them gently to get all the butter about them; put the dish by the fire to keep hot, and finish browning the eggs with a red-hot shovel if you have no salamander. Time to brown butter, etc., about ten minutes. Probable cost, 7d. Sufficient for one dish.