Eggs on a Dish

There is very little difference between eggs on a dish or miroir eggs, for they are both cooked the same way, the only difference being that the first ones are served on the same dish they are cooked in, while the miroir eggs are basted with boiling butter while cooking and cut in rounds as soon as done with a two and a half inch pastry cutter; take them up with a palette and serve on a plate or dish.

To Prepare Eggs on a Dish.—These eggs should be cooked in china egg dishes (Fig. 567); to do them properly first butter the dish with fresh or unsalted butter, break the eggs into the dish, and salt over the whites but not the yolks so as not to discolor them; set the dish on a thick, cold baking sheet and push it at once into the oven so that they receive more heat from the top than bottom; as soon as the yolks are glossy remove the dish from the oven and, if necessary, finish cooking on top, being careful not to have the whites done too much. Eggs cooked in this way are generally served on the same dish, with or without a garnishing.