1913 - Dishes and Beverages of the Old South

Baked Eggs

DDV CULINARY

These most nearly approximate the flavor of roasted ones.
Break fresh eggs at the small ends, drain away the whites,
break down the shells to deepish cups, each with a yolk at bottom,
sprinkle yolks lightly with salt and pepper, add a bit of butter to each,
then set shells upright, close over the bottom of a pan,
pop the pan into a hot oven, bake twenty minutes, and serve piping hot.
This Mammy gave us to keep from wasting yolks when wedding or
Christmas cake demanded many whites for frosting.