CookEat Recipe

Moulded Eggs on Toast

Name: Moulded Eggs on Toast
Ingredients: 12 Egg — Eggs, one per individual mould; 0.5 Teaspoon Salt — Salt across eggs; source unit: teaspoon; 2 Saltspoon (source measure) White pepper — White pepper across eggs; source unit: saltspoon; 6 Buttered toast — Fresh buttered toast slices; Butter — Butter for twelve moulds; Butter — Butter for six toast slices; Water — Hot water for half-height bath

Twelve water-bath baked eggs unmoulded two per buttered toast. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2252. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Egg74°C/pasteurized route; handle hot water bath safely. Limites : Mould capacity/shape, butter amounts, bath water and five-minute safe set unknown.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Butter TWELVE individual pudding moulds lightly; crack one egg in each and season across batch. Set moulds in tin, pour hot water to HALF mould height, bake five-minute source guide to verified egg74°C or selected pasteurized route.
Step 2
Unmould twelve eggs onto six separately buttered fresh toast slices, TWO eggs per toast; serve. Do not count twelve moulds as twelve diners.

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