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" ... burning, and add a great spoonful of butter, some pepper and salt. Boil up once and pour over the eggs. Or, better still, heat the milk in a separate saucepan, that the eggs may not have to stand. A little broth improves the sauce. STEAMED EGGS. —... "
The Corn Cook Book - Page 67
1918 - 127 pages
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The Latest and Best Cook Book: A Comprehensive Treatment of the Subject of ...

Cooking, American - 1884 - 369 pages
...A little broth improves the sauce. Steamed Eggs. — Butter a tin plate and break in your eggsj set in a steamer ; place over a kettle of boiling water, and steam until the whites are cooked; they are more ornamental when broken into patty tins, as they keep theft...
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Mrs. Owens' New Cook Book and Complete Household Manual

Frances Emugene Owens - Cooking, American - 1897 - 1014 pages
...and lay one neatly on each piece of ham. STEAMED EGGS. Butter a tin plate and break in your eggs. Set in a steamer, place over a kettle of boiling water and steam till the whites are cooked . If broken into buttered patty pans they look nicer, by keeping their forms...
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Mrs. Clarke's Cook Book: Containing Over One Thousand of the Best Up-to-date ...

Anne Clarke - Cooking - 1899 - 208 pages
...A little broth improves the sauce. STEAMED EGGS. — Butter a tin plate and break in your eggs; set in a steamer; place over a kettle of boiling water, and steam until the whites are cooked; they are more ornamental when broken into patty tins, as they keep their...
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The Shaker Manifesto, Volumes 8-9

1878
...egg is solid nutriment. "Boss "WAT TO COOK EGGS. — Butter a tin plate and break in four eggs, set in a steamer ; place over a kettle of boiling water and steam until the whites are thoroughly cooked. They are very ornamental broken into patty tins, as they keep...
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