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(Eggs) - (The International Jewish Cook Book)

Butter individual baking dishes and break an egg in each, being careful
to keep the yolk whole. Put on each egg a bit of butter, a little pepper
and salt. Bake in moderate oven from four to six minutes.

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Butter a baking dish of a size necessary for number of eggs desired,
break eggs into dish, add salt, paprika, pepper to taste, one tablespoon
of cream, and two tablespoons of grated cheese.
Place dish in a pan of hot water in moderate oven for five minutes until
eggs are set.

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Swiss Baked Eggs.

Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2
tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1
teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper
to taste. Let boil up. Add the sliced potatoes and a sprig of parsley
chopped. Let simmer a few minutes and serve hot.

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Spanish Baked Eggs.

Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of
melted butter, 1 small cup of milk and sifted flour enough to make a
smooth batter. Beat well. Add the whites of eggs, beaten stiff and let
fry a golden color; then spread with jam and serve hot.

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Austrian Baked Eggs.

Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the
yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir
all together with 2 tablespoonfuls of white wine vinegar. Serve at
once with meats.

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Baked Eggs

Twelve hard-boiled eggs, one-half pint cream, butter size of an egg, one

teaspoonful fine chopped parsley, one tablespoonful flour, salt and

pepper. Mix cream, butter, flour and parsley. Cook till thick. Slice

eggs, after each layer of eggs one of bread crumbs; cover with sauce,

then bread crumbs, and bake till brown.

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Baked Eggs

Separate the whites from the yolks keeping each yolk separate. Salt the

whites, while beating to a stiff froth, then spread on a platter. Place

the yolks at regular distances apart in cavities made in the beaten

whites, and bake in a moderate oven till brown.

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