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Fried Eggs Schwitz
Fried Eggs Schwitz Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2907. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verify egg centre≥74°C and food-safe pan capacity; historical five-minute oven time is not an endpoint. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.
Method
Steps
Step 1
Toast three tbsp crumbs in two tbsp butter to light gold in large pan; crack TWELVE eggs onto crumb base, season, dust two tbsp Swiss cheese, set in hot oven five-minute historical guide to egg centre 74°C; glide carefully to large hot dish.
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