Home › Breakfast Dishes › Egg Timbale

Egg Timbale

Beat six eggs just enough to mix; add one cupful and a half of milk, one teaspoonful of finely chopped parsley, five drops of onion juice (more if liked), one-quarter of a teaspoonful of paprika, or white pepper and one teaspoonful of salt. Stir well and pour the mixture into six well buttered timbale moulds; set in a deep pan nearly full of hot water and cook in a moderate oven for about twenty minutes or until firm in the center. If the oven is too hot, the timbales will be full of bubbles. Turn out carefully on a hot platter and serve with a tomato or cream sauce.