First World War eggs
Adam Ragusea
@araguseaAbout
My name is Adam Ragusea. I cook in my house, and I show you how you can too (in your house, not mine). I like to use my head when I cook, but I have no time for being fussy or fancy. I post a recipe video every Thursday, and some other kind of video about food every Monday (usually with science). I also... am married to Lauren Morrill: https://laurenmorrill.com/ write music: https://soundcloud.com/aragusea make silly podcasts about music with my friend Meg: https://megandadamlistento.wixsite.com/website am a dad: [They're not old enough to have links yet.]
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Thanks to Trade Coffee for sponsoring! Get 50% Off Your One Month Trial with Trade: https://drinktrade.com/ragusea Recipe by Alice Urquhart Fewell from the Sept. 1918 issue of The American Journal of Nursing: Separate an egg. Put the yolk in a saucer, taking care not to break it. Beat the white until stiff and season with salt and pepper. Grease an individual baking dish, and arrange the white in it making a hollow nest in the center. In this center put a small piece of butter, and then carefully slide the yolk from the saucer into the center of the white. Season with pepper, salt and butter, and bake in a hot oven until the white begins to brown and the yolk is set. Serve at once. This is an attractive looking dish, and makes a nice change when it is necessary for a patient to have eggs frequently
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