Ingredients
-
2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |