Evening Republican, Volume 15, Number 200, Rensselaer, Jasper County, 24 August 1911 — A Fresh Egg Dish. [ARTICLE]

A Fresh Egg Dish.

For eggs as a French chef prepares them, fry half a small onion sliced in butter until It is golden brown. Then turn in a cupful of tomatoes, seasoned with butter, salt and pepper, and cook for ten minutes. Turn the mixture into a wide-bottom saucepan and drop into it eggs that have not had the yolks broken. Cook them slowly, lifting them from the bottom of the dish with a fork, not stirring them as in scrambling.