Eggs Two Ways: Peppered Eggs and Eggs à la Caracas
Two simple egg recipes from the early 20th century. One is a simple butter-fried egg with a vinegar sauce, and the other is a scrambled egg dish with dried beef and tomatoes.
Ingredients
- 2 Eggs (For Peppered Eggs)
- 0.5 teaspoon Vinegar (For Peppered Eggs)
- 1.5 tablespoons Butter (For Peppered Eggs)
- 0.125 teaspoon Salt (For Peppered Eggs)
- 0.125 teaspoon Black pepper (For Peppered Eggs)
- 1 ounce Smoked dried beef (For Eggs à la Caracas)
- 0.5 cup Canned diced tomatoes (For Eggs à la Caracas)
- 2 tablespoons Grated cheddar cheese (For Eggs à la Caracas)
- 2 drops Onion juice (For Eggs à la Caracas)
- 0.0625 pinch Ground cinnamon (For Eggs à la Caracas)
- 0.0625 pinch Cayenne pepper (For Eggs à la Caracas)
- 1 tablespoon Butter (For Eggs à la Caracas)
- 2 Eggs (For Eggs à la Caracas)
Instructions
- 1Melt 1 tablespoon of butter in a non-stick skillet over medium heat.
- 2Carefully crack the eggs into the skillet, one at a time. Sprinkle with salt and pepper. Cook until the whites are firm, about 3-5 minutes.
- 3Remove the eggs to a plate, being careful not to break the yolks. In the same skillet, melt the remaining 0.5 tablespoon of butter over medium heat. Once melted, add the vinegar and stir to combine.
- 4Pour the vinegar sauce over the eggs and serve immediately.
- 5Pick over the dried beef and chop finely. Add the tomatoes, cheese, onion juice, cinnamon, and cayenne to the chopped beef.
- 6Melt the butter in a skillet over medium heat. Add the beef and tomato mixture and heat through. Add the eggs, well beaten, and cook until the eggs are of a creamy consistency, stirring and scraping from the bottom of the pan, about 3-5 minutes.
- 7Serve immediately.