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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put a saucepan of boiling water over a low heat. | 2. Put the butter in a bowl and stand it in the saucepan to melt, while you beat together the eggs, salt, pepper and water. | 3. When the butter is hot and clear, pour in the egg mixture and stir twice. | 4. They can then be left over the gently simmering water while you set the table. | 5. Give them an occasional stir as you pass by to prevent the eggs at the bottom from sticking. | 6. As soon as the eggs are the consistency of clotted cream remove the saucepan from the heat and the eggs will keep hot over the hot water until they are needed. | 7. Serve on buttered toast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	ounce		80.7975	3.7124	2.5246	6.803999999999999
egg	6			429.0	2.16	37.68	28.53
water	2	teaspoons	bottled	23.0	0.5539999999999999	0.22899999999999998	2.384
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.