Egg lard

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Egg lard (cf. Middle High German egg malt as a term for fat from the yolk of hard-boiled eggs) is a dish from the Franconian region, among others, that mainly consists of rolls and eggs that are baked in the oven.

Stale rolls are mixed with milk and whisked eggs and baked until golden brown in a baking dish or in a roaster. Common supplements are onions , ham , herbs , or various types of cabbage.

Egg lard is also often used as a top layer for chicken fillets, which can be cooked underneath in the roaster.

See also

• Egg dish

Remarks

1. ↑ Jürgen Martin: The 'Ulmer Wundarznei'. Introduction - Text - Glossary on a monument to German specialist prose from the 15th century. Königshausen & Neumann, Würzburg 1991 (= Würzburg medical-historical research. Volume 52), ISBN 3-88479-801-4 (also medical dissertation Würzburg 1990), p. 125.