"lined saucepan"?

3,853
12
Joined May 26, 2001
Yeah -- my guess is also tin-lined, since probably most pots then were iron, and that would make the eggs turn color.
 

kuan

Moderator
Staff member
7,138
556
Joined Jun 11, 2001
So I'm wondering how these eggs are supposed to turn out. Like a block of eggs?
 
3,853
12
Joined May 26, 2001
No, from the directions it sounds like they will be very softly scrambled, almost like a savory custard. Butter, eggs -- Mmmmmmmmmm :lips:
 
969
12
Joined Jul 3, 2002
I agree with Suzanne, more like soft scrambled I think the "slice to each person" refers to the bread it's served on.

Thank you all. The tin-lined makes sense. I should do a search to find a picture.
 
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