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Oeufs Au Beurre Noir -Eggs With Black Butter

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Ingredients

Adjust Servings:
2 eggs
1 tablespoon wine vinegar
1 tablespoon butter
1 teaspoon parsley, chopped

Nutritional information

249.3
Calories
193 g
Calories From Fat
21.5 g
Total Fat
10.4 g
Saturated Fat
453.5 mg
Cholesterol
222.5 mg
Sodium
0.9 g
Carbs
0 g
Dietary Fiber
0.8 g
Sugars
12.7 g
Protein
121g
Serving Size

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Oeufs Au Beurre Noir -Eggs With Black Butter

Features:
    Cuisine:

    An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    • 30 min
    • Serves 1
    • Easy

    Ingredients

    Directions

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    Oeufs Au Beurre Noir – Eggs With Black Butter, An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 , An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947


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    Steps

    1
    Done

    Poach the Eggs in Water to Which a Little Vinegar Has Been Added.

    2
    Done

    Remove While Still Soft and Place in a Dish in Warm Oven.

    3
    Done

    Boil the Wine Vinegar Until It Is 1/2 of Its Original Quantity; Pour Over Eggs.

    4
    Done

    Simmer Butter a Few Minutes in the Pan; Add Parsley and Salt and Cook Until Both Butter and Parsley Are Browned.

    5
    Done

    Pour Over Eggs and Serve at Once.

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