Here is our list of egg recipes. Eggs are fabulous as a support act to the main meal, in some instances they can be the real stars of the meal. Browse through our egg recipes to find the perfect accompaniment.

Egg Timbales Recipe

EGG TIMBALES

Butter small timbale molds or custard cups,
dust the bottoms and sides with chopped tongue
and finely chopped mushrooms.

Break into each mold one fresh egg. Stand the
mold in a baking pan half filled with boiling water,
and cook in the oven, until the eggs are “set.”

Have ready nicely toasted rounds of bread, one for
each cup, and a well-made tomato or cream sauce.

Loosen the eggs from the cups with a knife, turn each
out onto a round of toast, arrange neatly on a heated
platter, fill the bottom of the platter with cream or
tomato sauce, garnish the dish with nicely seasoned green
peas and serve at once.

Eggs Timbale is set for serving.

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Fillet of eggs recipe

FILLETS OF EGGS

Ingredients

6 eggs
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper

Method

Beat the eggs with the stock, add the salt and pepper.
Turn them into a buttered square pan, stand this in
another of boiling water, and cook in the oven until the
eggs are thoroughly “set.”

Cut the preparation into thin fillets or slices, dip in either
a thin batter made from one egg, a half cupful of milk
and flour to thicken, or they may be dipped in beaten
egg, rolled in bread crumbs and fried in deep hot fat.

Arrange the fillets in a platter on a napkin, one overlapping
the other; garnish with parsley and send to the table with
a boat of tomato or white sauce.

Your fillet of eggs is now ready.

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Eggs Rossini Recipe

EGGS ROSSINI

Ingredients

6 eggs
4 chicken livers
12 nice mushrooms
1/2 cupful of stock
1/2 teaspoonful of salt
1 dash of pepper

Put the stock in a saucepan and boil rapidly until
it has reduced to one-half of its original size. Add
a drop or two of browning.

Throw the chicken livers into boiling water and let
them simmer gently for ten minutes; drain. Slice the
mushrooms and put them, with the livers, into the
stock; let them stand until you have cooked the eggs.

Put a tablespoonful of butter in the bottom of a shallow
platter; when melted break in the eggs, stand them in
the oven until “set,” garnish with the livers and mushrooms
and pour over the sauce.

This Eggs Rossini Recipe is easy to prepare & tasty too!

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Eggs Mexican Recipe

EGGS MEXICANA

Put two tablespoonfuls of butter in a saucepan.
Add four tablespoonfuls of finely chopped onion
and shake until the onion is soft, but not brown.

Then add four Spanish peppers cut in strips, a
dash of red pepper and a half pint of tomatoes;
the tomatoes should be in rather solid pieces.

Add a seasoning of pepper and salt. Let this
cook slowly while you shir the desired quantity
of eggs.

When the eggs are ready to serve, put two
tablespoonfuls of this sauce at each side
of the dish, and send at once to the table.

Eggs Mexican is easy to cook and tastes
wonderful.

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Eggs A La Valencienne Recipe

EGGS A LA VALENCIENNE
6 eggs
1 pint of dry boiled rice
1/2 pint of strained tomato
2 mushrooms
2 tablespoonfuls of grated Parmesan cheese
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 saltspoonful of grated nutmeg
1/2 teaspoonful of paprika
1 teaspoonful of salt
1/2 saltspoonful of pepper
Rub the butter and flour together, add the strained tomato, stir until
boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.
Take a granite or silver platter, put in two tablespoonfuls of butter
extra, let the butter melt and heat; break into this the eggs, being
very careful not to break the yolks. Let the eggs cook in the oven
until “set.”

Then put around the edge of the dish as a garnish the
boiled rice, pour over the eggs the tomato sauce, dust the top with
the Parmesan cheese and send at once to the table.

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