Egg Cutlet
Ingredients
Directions
Slice the hard-boiled eggs.
Dip the slices in the beaten egg.
Fry the dipped egg slices in hot lard until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hard boiled eggs
- Form the main body of the cutlet, providing the filling and most of its substance.
- Beaten egg
- Coats the slices so they bind together and form a golden crust when fried.
- Lard
- Conducts heat to brown the coating and adds fat for a rich, crisp surface.
The step that matters
Fry the dipped egg slices in hot lard until golden brown. The lard must be hot enough to set the beaten egg coating quickly; if it is too cool, the coating absorbs fat, becomes greasy and fails to crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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