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JAPANESE HARD EGGS
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1 cupful of rice
1/2 pint of white sauce
6 eggs
1 tablespoonful of chopped parsley, if you have it, and a
suspicion of onion juice
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Put the eggs into a saucepan of cold water, bring to boiling point, and simmer gently twenty minutes.
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Wash the rice through several cold waters, sprinkle it into a kettle of boiling water and boil it for
thirty minutes.
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Remove the shells, break the eggs while they are hot, cut them into halves crosswise.
Make the cream sauce, and add the onion juice.
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When the rice is done, drain, sprinkle it in the center of a large platter, press the halves of the eggs down into it, and pour over the cream sauce.
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Garnish with the chopped parsley.
This takes the place of both meat and starchy vegetables for either lunch or supper.
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This recipe was taken from the book: 111 Egg Recipes, which is just one of the many cookbooks available in our Recipe & Cookbook Membership Site.
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If you’d like to stop buying cookbooks forever (seriously!), consider joining in! No longer will you search for “just the right recipe” to prepare for dinner tonight! Inside the membership area are 200 (Yes, we did say “200″) cookbooks (with ‘Thousands’ of recipes!) that are ALL available for you to download immediately and use! Check it out right NOW and get a FREE cookbook just for looking! Recipes & Cookbooks.
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