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Fried Eggs with Parsley
Fried Eggs with Parsley Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2492. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Retain the existing 74°C egg-dish control and the source one-minute range/five-minute oven sequence as guides. No other sauce is part of this dish. Limites : Pan capacity, egg size, exact cook time and recovered yield are unmeasured. Parsley amount remains unprinted.
Method
Steps
Step 1
Heat TWO tablespoons melted butter in a black frying pan and carefully crack in TWELVE eggs. Distribute half teaspoon salt and TWO saltspoons pepper evenly. Fry on the range for one minute, then oven-cook for the five-minute guide, continuing until the egg dish reaches 74°C. Carefully glide the whole preparation onto a hot dish, sprinkle a LITTLE freshly chopped parsley over and serve.
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