Today’s Recipe: Old-Fashioned Egg Cutlets

For the next few weeks, every Friday, we’re going to feature a recipe from the 1916 Comfort magazine. Today’s recipe, Egg Cutlets, is like nothing I’d ever eaten before. They were delish! With three grandgirls, what a great way to use up all our hard-boiled eggs this coming Easter. This gets my vote for a fantastic, unique brunch item. Definitely comfort food. Those turn-of-the-century Comfort Sisters had a few surprises up their sleeves.

EGG CUTLETS
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
MAKES: 8 SERVINGS

3     T butter
1/4  onion, minced
3     T flour
1     cup milk
1/2  t salt
1/2  t pepper
1/8  t cayenne pepper
6     hard-boiled eggs, diced
1     egg, beaten
3/4  cup breadcrumbs
coconut oil

1. In a medium saucepan, melt butter. Stir in onion and cook for about 2 minutes.
2. Stir in flour, mix well, cook for 1 minute, and then pour in milk and mix well.
3. Cook until thickened, then add salt, pepper, and cayenne.
4. Cook for another 3 minutes, and then add hard-boiled eggs. Stir to combine.
5. Spread mixture on a plate to cool.
6. After the mixture has cooled, divide into 8-equal portions and shape into cutlets.
7. Dip cutlets in one beaten egg, and then use breadcrumbs to coat.
8. Fry in hot oil.

Gather ingredients.

Melt 3 T butter.

Add 1/4 minced onion, and cook for 2 minutes.

Add 3 T flour. Stir to combine. Cook for 1 minute.

Pour in 1 cup milk. Stir well. Cook until thickened.

Add 1/2 t salt.

Add 1/2 t pepper.

Add 1/8 t cayenne pepper.

Stir to combine, and let mixture cook for 3 minutes longer.

Add 6 diced hard boiled eggs.

Stir to combine.

Spread mixture on a plate to cool.

After the mixture has cooled, divide it into 8 equal portions.

Shape into cutlets.

Crack one egg in a dish, beat, and dip each cutlet to coat.

Then pour 3/4 cup breadcrumbs in a dish, and dip each cutlet to coat.

Fry cutlets in hot coconut oil.

Serve with sprigs of parsley!

Leave a comment 6 Comments

  1. whittney says:

    I think this will be lunch for today, thanks i love it.

  2. Kari says:

    This looks delicious and also a great way to use the eggs during heavy laying times in the summer, especially for a brunch on the farm deck! Thank you!

  3. Karista says:

    Oh Yum! My daughters and I love hard boiled eggs. What a fabulous idea.

  4. Marcia says:

    Found this version of egg cutlets when, in a fit of nostalgia, I googled to see if I could find a recipe like my mother’s. Unfortunately, among her many recipes and resources (Joy of Cooking 1943, Fanny Farmer, recipe box of accumulated favorites), I’ve never found her version, which I recall clearly used cubed and seasoned bread stuffing, probably Pepperidge Farm. She told me that egg cutlets were a meat alternative during rationing in WWII. I’ve tried to approximate, but never quite get the same consistency or flavor of those my mother made.

    I’ll try this version, though!

  5. Linda Hess-Layne says:

    They used to serve these Egg Cutletts at a hospital that I worked at years ago in Baltimore. I was never able to replicate it and when I searched the internet, I only found the ones they make in India. These seem like the ones I always looked forward to eating.

  6. Sylvia Jacobus says:

    Wow! A must-try..

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