ForkwiseEggs in Browned Butter (Eggs au Beurre Noir)
Open in the Forkwise app – save, scale & shop
🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 3 tbsp butter
- 4 eggs
- Salt and pepper
- 1 tsp white wine vinegar
Method
- Melt 1 tbsp of the butter in a frying pan and slip in the eggs one at a time.
- Season and cook gently until the whites are firm, then lift onto a warm plate without breaking the yolks.
- Add the remaining butter to the pan and cook until it turns nut-brown.
- Stir in the vinegar (it will spit) and pour the butter straight over the eggs.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Eggs au Beurre Noir”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.