Learn about this recipe from our historic foodways staff, then try it at home
The French excelled at egg recipes and came up with seemingly endless varieties of egg combinations. This recipe, along with the omelet, was probably used as a side dish at dinner, and not served at breakfast.
Poach as many eggs as will make a dish; when properly done, dip them in yolks of eggs, strew rasped Parmesan cheese over, and bread crumbs; fry them in a very hot hog’s lard and garnish with fried parsley.
— Dalrymple, George. “The Practice of Modern Cookery adapted to Families of Distinction as well as to those of The Middling Ranks of Life” Edinburgh, 1781, pg. 419
- 6-8 eggs plus two egg yolks
- ½ cup Parmesan cheese, grated
- 2 cups bread crumbs
- Lard, olive oil or vegetable oil
- Combine the Parmesan cheese and bread crumbs in a shallow dish.
- Whip up the two egg yolks to make an egg wash.
- Poach the eggs until set. Submerge the cooked eggs in cold water until all are done.
- Remove the poached eggs from the cold water and gently pat dry on a paper towel.
- Coat the eggs with the egg wash.
- Transfer the poached eggs to the bread and cheese mixture and coat on both sides. Remove to a piece of waxed paper until ready for use.
- Fry the breaded eggs on both sides until brown.