Taste Test Thursdays
By Krystal Eldred, Tryon Palace Historical Interpreter
Eggs in paper cases looks delicious, but with just butter, eggs, herbs, and breadcrumbs it is an acquired taste. While I did not get to try it when I made the dish, I have heard from numerous people it is very good.
- 6 Tbsp butter, divided
- 1/4 tsp fresh ground black pepper
- Herbs (if available, this is optional)
- 6 eggs
- 1/3 Cup breadcrumbs
- Line muffin tin with paper cases (parchment circles)
- Cut 1.5 tbsp. of butter into 6 pieces. Drop 1 piece into each paper cup. Place pan over fire (or in a 350-degree oven) just long enough to melt butter.
- Drop a pinch of salt into each cup, evenly distribute pepper and half of the herbs into each cup.
- Top each with an egg, being careful not to break the yolk.
- Melt the remaining butter in a saucepan, stir in breadcrumbs, 1/4 teaspoon salt and remaining herbs.
- Top each egg with portion of breadcrumb mixture.
- Bake at 350 degrees until egg whites are set and yolks begin to thicken but are not hard (a modern oven would take about 16 minutes). For hard yolks bake another 5-8 minutes.
Find more from Krystal at 18th Century Skills in a 21st Century World.