Oeufs Au Beurre Noir - Eggs With Black Butter

Total Time
Prep 5 mins
Cook 5 mins

An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.


  1. Poach the eggs in water to which a little vinegar has been added.
  2. Remove while still soft and place in a dish in warm oven.
  3. Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs.
  4. Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned.
  5. Pour over eggs and serve at once.

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