CookEat Recipe
Eggs Calcutta
Documentary adaptation of printed No1604; source timings are guides, with actual output and safe endpoints to be measured. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1604. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Cream is selected. Rice expansion, drained mass, baking-dish size, oven temperature and portions remain unmeasured. The source six-minute bake does not establish an achieved safe endpoint; no physical cooking trial is claimed.
Method
Steps
Step 1
Boil FOUR OUNCES RAW rice in ONE PINT water for source THIRTY-FIVE MINUTE GUIDE, drain, and record actual cooked output.
Step 2
In a large baking dish combine rice with ONE AND A HALF GILLS cream, butter, curry and separate rice spices; heat to boil. Crack TWELVE eggs onto rice and distribute the separate egg salt/pepper.
Step 3
Bake for the source SIX-minute guide, continuing until the egg-dish centre reaches74C. Serve hot. The complete source dish contains TWELVE eggs; actual cooked yield and portions are unmeasured.
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