Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half has the appearance of containing a whole yolk
- pepper
- salt
- parsley
Directions
Use a wire basket and put in boiling water for three minutes to have them very soft. By removing the kettle at once to back of stove and letting eggs remain in water until it cools, the white will be of a custard-like consistency.
SCRAMBLED EGGS. Have saucepan hot, with plenty of malted butter in it, beat eggs, adding pepper and salt to taste. Turn into saucepan, stirring quickly until thickened.
STUFFED EGGS. Boil the eggs hard, and cut them in two, take out the yolks care- fully, then mash well, add chopped parsley, pepper, salt, and a little chopped ham, tongue or veal. Stuff the whites with this mixture, so that each half has the appearance of containing a whole yolk.