By Original Receipt (recipe):
Eggs au Beurre Noir
Put one ounce of butter in a frying-pan on the hot stove, let heat well, but not brown; break gently into a dish twelve very fresh eggs, slide them carefully into the pan, then season with a pinch of salt and half a pinch of white pepper; let cook slowly for three minutes. Have ready a hot, flat dish, slide the eggs gently onto it, without turning them over, and be careful to avoid breaking them; lay the dish containing the eggs in a warm place. Put two ounces of butter in the same pan, place it on the hot stove, and let the butter get a good brown color for three minutes, then drop in two teaspoons of vinegar. Pour this over the eggs, and serve.
My results:
I have eggs for breakfast most days, and thought this might be an interesting change. I fried my normal quantity, two, and reserved them on a plate. I then browned about a tablespoon of butter, added a little vinegar and poured the liquid over my eggs.
It was ok, not grand. Jackie (our Jack Russell) was briefly put-off as she cleaned up the remains on my plate. A consequence Michele might not have liked when she came out to eat her cereal later, was that the kitchen smelled of vinegar, which isn't as appetizing at breakfast-time as it is at dinner-time. Also, next time, if there is a next time, I will pour the vinegar out of a spoon, and not out of the bottle...I didn't anticipate the sizzling, sputtering reaction it produces.
Thumbs up? Thumbs down? I'm thinking more thumbs sideways on this one.
Well, if it doesn't taste good you could always have Michele use it to lighten and condition her hair. :)