Fried Pork Cookie
Description
This Southern dessert features Eggs., Tablespoonfuls of milk., Teaspoonful of salt.. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Take a pan which is not more than three inches deep, and put in as many muffin&# 226;ÂÂrings as you wish to
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cook eggs.
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Pour in boiling water till the rings are half covered, and scatter half a teaspoonful of salt in the water.
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Let it
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boil up once, and then draw the pan to the edge of the stove, where the water will not
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boil again.
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Take a cup, break one egg in it, and gently slide this into a ring, and so on till all are full.
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While they are cooking, take some toast and
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cut it into round pieces with the biscuit cutter; wet these a very little with boiling water, and butter them.
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When the eggs have cooked twelve minutes, take a cakeâÂÂturner and slip it under one egg with its ring, and lift the two together on to a piece of toast, and then take off the ring; and so on with all the eggs.
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Shake a very little salt and pepper over the dish, and put parsley around the edge.
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Sometimes a little chopped parsley is nice to put over the eggs, too.
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Poached Eggs with Potted Ham Make the rounds of toast and poach the eggs as before.
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Make a white sauce in this way:
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melt a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour; shake well, and
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add a cup of hot milk and a small halfâÂÂteaspoonful of salt;
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cook till smooth.
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Moisten each round of toast with a very little boiling water, and
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spread with some of the potted ham which comes in little tin cans; lay a poached egg on each round, and put a teaspoonful of white sauce on each egg.
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If you have no potted ham in the house, but have plain boiled ham, put this through the meatâÂÂchopper till you have half a cupful, put in a heaping teaspoonful of the sauce, a saltspoonful of dry mustard, and a pinch of red pepper, and it will do just as well.
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Put the eggs in a bowl and stir till they are well mixed; add the milk and salt.
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Make the fryingâÂÂpan very hot, and put a tablespoonful of butter in it; when it melts, shake it well from side to side, till all the bottom of the pan is covered.
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Put in the eggs and
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stir them, scraping them off the bottom of the pan until they begin to get a little firm; then draw the pan to the edge of the stove, and scrape up from the bottom all the time till the whole looks alike, creamy and firm, but not hard.
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Put them in a hot, covered dish.
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Scrambled Eggs with Parsley Chop enough parsley to make a teaspoonful, and mince half as much onion.
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Put the onion in the butter when you
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heat the pan, and
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cook the eggs in it; when you are nearly ready to take the eggs off the fire, put in the
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 21.0kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.3g2%
- Cholesterol 1.0mg1%
- Sodium 48770.0mg2033%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.0g0%
- Sugars 2.5g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, cookie, dessert, eggs, fried, frying, milk, pork, salt, southern, tablespoonfuls, teaspoonful, title, vegetarian
