Eggs President Fashion

eggs

The French excelled at egg recipes and came up with seemingly endless varieties of egg combinations. This recipe, along with the omelet, was probably used as a side dish at dinner, and not served at breakfast.

18th Century

Poach as many eggs as will make a dish; when properly done, dip them in yolks of eggs, strew rasped Parmesan cheese over, and bread crumbs; fry them in a very hot hog’s lard and garnish with fried parsley.

Dalrymple, George. “The Practice of Modern Cookery adapted to Families of Distinction as well as to those of The Middling Ranks of Life” Edinburgh, 1781, pg. 419

21st Century

  • 6-8 eggs plus two egg yolks
  • ½ cup Parmesan cheese, grated
  • 2 cups bread crumbs
  • Lard, olive oil or vegetable oil
  1. Combine the Parmesan cheese and bread crumbs in a shallow dish.
  2. Whip up the two egg yolks to make an egg wash.
  3. Poach the eggs until set. Submerge the cooked eggs in cold water until all are done.
  4. Remove the poached eggs from the cold water and gently pat dry on a paper towel.
  5. Coat the eggs with the egg wash.
  6. Transfer the poached eggs to the bread and cheese mixture and coat on both sides. Remove to a piece of waxed paper until ready for use.
  7. Fry the breaded eggs on both sides until brown.

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8 Responses to “Eggs President Fashion”

  1. February 19th, 2012

    Helen Robison FitzGerald says:

    I’ve never been a big fan of poached eggs (whether in eggs Benedict or otherwise). This is very good; I made it yesterday per modern directions. I would suggest adding a few more sentences on how to poach eggs for those who haven’t done it:
    1. Have a pan simmering with water and a little vinegar (to help the whites congeal) at 160-180 degrees F
    2. Break the egg into the water as close to the surface of the water as possible
    3. Cook gently, maintaing water temperature until the white is set (opaque) – about 3 minutes.
    4. As you state, keep the eggs in a cold water bath. Should it be an ice/water bath to stop the cooking?

    Thanks for this blog! I heard about it on the Colonial Williamsburg podcast. The videos are helpful – and also wonderful to see the kitchen in action. Please keep up this excellent gift for those of us a little far away to come more than once a year.

    • February 23rd, 2012

      Historic Foodways says:

      Thanks for the tips. I also find it helps if about a minute before you put the egg in to poach, you get the water spinning in a whirlpool and let it settle before putting in the egg. It help to keep the whites together.

      -Frank Clark

  2. March 14th, 2012

    Liz Fetter says:

    I saw this recipe made while in Williamsburg about a year ago. I came home and tried it and my family loved it. I am glad to see it here.

    Liz

    • March 15th, 2012

      Historic Foodways says:

      Glad to hear it! Send us a picture next time you make it for the family.

  3. March 19th, 2012

    Emma says:

    these look delicious!

  4. May 5th, 2012

    Russ M says:

    This recipe is very similar to Scotch eggs. By the way, I love the recipes from Colonial Williamsburg. They allow me to truly taste history.

  5. December 31st, 2012

    I enjoyed this recipe, but I didn’t garnish with fried parley.

  6. December 21st, 2013

    Lani Tucker says:

    This is kind of like a french version of Scotch Eggs.

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