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Eggs, Dished

Take a strong earthen or metal dish. Butter the inside well. Break into it, without damaging the yolks, as many eggs as it will hold without their lying one upon the other. On the top of each drop pepper, salt, and a little bit of butter. Set them into the oven, upon the stove, or in an American oven before the fire; watch their progress, and as soon as the butter is all melted, and the whites well set, serve. The heat of the dish will cook them a little more after they are taken from the oven. Eggs so done are often preferable to fried eggs. They are free from the tough brown under-surface to which the latter are liable, which also is indigestible, even when it is rather crisp than horny.