Around the World with Eggs: Part II.

The search for a recipe from (or rather, named for,) every country in the world continues today, and it starts where I left off yesterday. The fine selection of international egg recipes in yesterday’s post came from a column in the Fort Wayne Sentinel (Indiana) of March 21, 1911. Tucked away in the same newspaper, in the Culinary Department of the Society pages, was the following:

Eggs, Indian Style.

Chop fine one medium sized onion, put it in a frying pan with one tablespoonful of butter and cook very slowly until golden brown. Stir in one teaspoonful of curry powder and cook slowly for five minutes. Add one tablespoonful of flour and when brown stir in gradually one and one quarter cupfuls of stock. When thick and smooth add one tablespoonful of dessicated coconut, one tablespoonful of chutney, and one-half of a teaspoonful of salt. Add one teaspoonful of lemon juice and simmer ten minutes. Cut half a dozen thin slices of bread into circles or squares and fry a golden brown on both sides. Poach six eggs, trim off the ragged edges and lay one on each piece of fried bread: pour the sauce over them and serve at once.

Another Indiana newspaper, the Fort Wayne Journal-Gazette of Sunday April 15, 1906 provides another egg dishes for our collection (is there something about Indiana and eggs?)

Eggs Canadian.

Remove the heart of several fresh round tomatoes. The fill the centre of each with a broken raw egg: season to the taste with salt and pepper and cover with cream sauce. Place the tomatoes on a pan in a slow oven and cook fifteen minutes. Pour a brown sauce around and serve on toast or crackers.

And from the Boston Sunday Post of June 26, 1904, we can add:

Mexican Eggs.

Chop one small onion fine and cook in a blazer, with a small piece of butte, until soft; then add contents of a quart can of tomatoes; season with 2 teaspoons of salt, paprika, or a little cayenne, a little sugar, large pieces of butter; when thoroughly cooked, add six eggs, beaten with a teaspoon of flour to thicken; let it stand a little while; serve hot on crackers.

And a few more:

Italian Eggs and Onions.

Cook two cupfuls of small onions until tender; drain, season with salt and butter. Put into a shallow baking dish, allowing big space to break, and dispose four eggs between the onions. Cover with six tablespoonfuls of cheese and place in a moderate oven until the eggs are set and the cheese melted.

New Oxford Item of March 10, 1921

Polish Eggs.

6 eggs beaten                                      1 tablespoon cream

½ cup grated cheese                            2 tablespoons Crisco (melted)

1 teaspoon minced parsley                  1¾ cups small bread dice

1 teaspoon minced onion                    ½ teaspoon salt

⅓ teaspoon pepper

Mix eggs, cheese, parsley, onion, seasoning, cream, and melted Crisco. Add the diced bread. Drop by tablespoonfuls into hot deep Crisco (360^o-170^o F., or when one-inch cube of bread browns in 60 seconds) and fry a light brown 9about 2 minutes). Serve plain or with Tomato Sauce (1½ cups) or Tartar Sauce (1 cup.)

Hamilton Evening Journal October 8, 1931