Puffed Eggs
Learn about this recipe from our Historic Foodways staff, then try it at home.
Eggs weren’t just for breakfast in the 18th century. In fact, they were often a side dish to a meal, and not just relegated to the morning as in today’s modern world. More than 20 egg dishes can be found in the French Family Cook alone! Our Rare Breeds chickens here in the Historic Area love to give us plenty to work with during the spring and fall months. While they still produce eggs in the summer, it’s at a much lower rate. The dish of Puffed Eggs is easy and fun to do. Try this fancy version of a fried egg for a light supper, along with a salad!
Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!
Watch How It's Made
18th Century
Separate the yolks and whites of eight or ten eggs without breaking the yolks, beat the whites to a snow, wrap each yolk in a spoonful of the snow, and so on as you please; slide them gently off in hot hog’s-lard, one after another; fry of a fine gold colour...
— George Dalrymple, The Practice of Modern Cookery (p. 418)
21st Century
Instructions
- Take as many egg as you like and separate the egg whites from the yolks. Leave the egg yolks in the half-shell.
- Beat the egg whites until stiff.
- Heat the frying pan with the fat of your choice—yes, we prefer lard for this recipe.
- Place a mound of egg whites in the pan and use your finger to make it circular if you wish. With your finger, then make a small indentation in the middle of the whites.
- Slip the yolk in the middle and turn it. Cook for the level of doneness you prefer.
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