Reference > Farmer's Cookbook > EGGS > Baked or Shirred Eggs
  Eggs Susette Eggs à la Tripe  
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Baked or Shirred Eggs

Butter an egg-shirrer. Cover bottom and sides with fine cracker crumbs. Break an egg into a cup, and carefully slip into shirrer. Cover with seasoned buttered crumbs, and bake in moderate oven until white is firm and crumbs brown. The shirrers should be placed on a tin plate, that they may be easily removed from the oven.

Eggs may be baked in small tomatoes. Cut a slice from stem end of tomato, scoop out the pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs, and bake.


CONTENTS · BIBLIOGRAPHIC RECORD
  Eggs Susette Eggs à la Tripe  
 
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