Eggs with Black Butter

Ingredients

• 2 eggs
• 20 grams butter
• to taste salt and pepper
• 1 small drizzle vinegar

Instructions

1. Escoffier presents two methods for preparing this dish:
2. Method 1: Break the eggs directly into 20 grams of butter that has been heated in a skillet until nearly black (beurre noir). Season with salt and pepper, cook the eggs, then slide them onto a serving plate. Drizzle with a thread of vinegar that has been briefly heated in the same skillet.
3. Method 2: Cook the eggs on a plate in the usual manner. Then pour 20 grams of heated black butter over them, followed by a thread of vinegar that has been warmed in the skillet.