EGG DISHES

Wairarapa Times-Age, 24 May 1940, Page 8

EGG DISHES

TRY THESE RECIPES. Baked Eggs With Brown Butter. Melt 1 dessertspoon butter in a firepi oof dish and add 3 or 4 eggs, unbroken. Place in a hot oven for 3 or 4 minutes or until eggs are just set. Melt 1 tablespoon butter and allow it to become a dark brown, but not burned. Add 1 teaspoon chillie or tarragon vinegar and pour over eggs. Sprinkle with buttered crumbs (made hot in even), and serve at once.

Poached Egg Fritters.

Poach as many eggs as required, drain well, and cut neatly with a round cutter. Have ready some rich white sauce fallowing i pint to 6 eggs), add 1 tablespoon grated cheese and the yolk of 1 egg- Mash each egg with this" and allow to set. Now dip each prepared egg in egg and breadcrumbs and fry in deep boiling fat until a nice golden colour. Drain well and serve with grilled bacon or ham and a well-flavoured tomato sauce. Oyster Omelet. Cook 1 dozen oysters in their own liquor for a few minutes, drain well and remove beards, cut each oyster into four pieces. Beat up 5 eggs, add 1 tablespoon top milk, pepper and salt to taste; and prepared oysters. Melt loz. butter in omelet pan and proceed as directed.