CookEat Recipe
Eggs Wingfield
Documentary adaptation of printed No1617; source timings are guides, with actual output and safe endpoints to be measured.
Method
Steps
Step 1
Slice onion and boil in ONE AND A HALF GILLS milk with infusion spices for source TWENTY-FIVE MINUTES. STRAIN OUT onion into clean saucepan, then add ONE OUNCE butter and HALF GILL cream; measure recovered sauce after straining.
Step 2
Divide sauce among SIX egg-cocotte dishes. Crack TWO eggs into EACH, distribute separate egg salt/pepper; bake source FIVE-MINUTE GUIDE until validated 74°C egg-dish centre or identified pasteurized product route, then serve.
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