Breaded Eggs.
A dish built around dried bread crumbs and fat for frying.
contains glutencontains eggs
Ingredients
US
Metric
- 5 eggs
- 240 ml dried bread crumbs
- 1 teaspoonful of salt
- 1/5 teaspoonful of pepper
- Fat for frying
- 240 ml bisque sauce
Steps
- Boil four of the eggs for ten minutes. Drop them into cold water and remove the shells. Cut the eggs in halves, lengthwise, and season them with the salt and pepper. Beat the uncooked egg in a soup plate. Dip the halves of eggs in this, and then roll in the bread crumbs. At serving time put the breaded eggs in the frying basket, and plunge into hot fat. Cook for about two minutes; then drain, and serve on a hot dish with the bisque sauce poured around them.
Nutrition (estimated, per serving)
| Calories | 393 |
|---|---|
| Protein | 22.9 g |
| Fat | 14.8 g |
| Carbs | 40.0 g |
| Fiber | 2.5 g |
| Sodium | 1736 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States