Egg Sauce
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 4 eggs
- 1/4 pound butter
Instructions
- Boil four eggs for ten minutes.
- Chop half the whites, put them with the yelks, and chop them both together, but not very fine.
- Put them into a quarter of a pound of good melted butter.
- Put it in a boat.