Seeth your Egges almost harde, then peele them and cut them in quarters, then take a little Butter in a frying panne and melt it a little broune, the put to it in to the panne, a little Vinegar, Mustarde, Pepper and Salte, and then put it into a platter upon your Egges.
--J. Partridge, The Widowes Treasure, 1585
This is a nice easy dish great to be taken to a picnic or potluck.
Redaction
1/2 tablespoon butter
1 teaspoon mustard
1 teaspoon white wine vinegar
salt & pepper
Hard boil the eggs – old eggs are best for this as they will peel much more easily than new.
When you’re ready to serve, peel the eggs and quarter them.
Melt the butter in a saucepan and allow it to brown just a little, add the mustard and vinegar, season with salt and pepper.
Pour over the eggs and serve.
Redaction
1/2 tablespoon butter
1 teaspoon mustard
1 teaspoon white wine vinegar
salt & pepper
Hard boil the eggs – old eggs are best for this as they will peel much more easily than new.
When you’re ready to serve, peel the eggs and quarter them.
Melt the butter in a saucepan and allow it to brown just a little, add the mustard and vinegar, season with salt and pepper.
Pour over the eggs and serve.
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