may be prepared by either of these methods: -

(1) Cook the eggs in a dish as above and then cover them with one-quarter ounce of brown butter and a few drops of vinegar, which should be added after the butter.

(2) Put one-half ounce of butter into a small omelette-pan, and cook until almost black. Break the eggs into it, season, cook, tilt them gently on to a dish, and besprinkle with a few drops of vinegar, with which the omelette-pan has been rinsed.