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Ghedopte Eyeren (dipped eggs)


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make ghedopte eyeren [dipped eggs]. Take eggs and throw them in simmering water or in hot butter or in oil, each separately, in a spoon or in a pan. One also puts two or three at a time, but then one does not turn them. And when one fries them separately one may turn them, but let them not lie in there long. Then lay them in a dish and strew them with some pepper powder and salt.

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