1931 Cuban Cookery by Blanche Z de Baralt

EGGS

FRIED EGGS CUBAN STYLE

Only strictly fresh ones . may be used. Poach one at a time, in deep fat. not too hot. The white must remain smooth, almost like an egg poached in water. FRIED EGGS SPANISH STYLE. Poach in deep fat or oil which must be sizzling hot. The white of the egg puffs and browns a little at the edge. HAVANESE EGGS. Mal'-e a tomato sauce (chopped onion browned, tomatoes and a little green pepper) small cup of broth; strain, sea– son ; add some sweet red Spanish pimentos chopped, thicken with a couple of egg yolks. Put sauce in flat dish.