No Milk for your Tea? Use an Egg! (yes, really!)

No Milk for your Tea? Use an Egg! (yes, really!)

Mrs Beeton: An Excellent Substitute for Milk or Cream in Tea or Coffee. No.1815

Some of Mrs Beeton ‘s recipes were brilliantly innovative, such as her Carrot Jam.  This is another.

This really does work! You have to be careful to stir the egg vigourously and pour in the tea slowly, or the egg will curdle. But done right, it really does taste (much to my astonishment!), and feels, very much like milky tea!

Milk Substitute Recipe

INGREDIENTS – Allow 1 new-laid egg to every large breakfast-cupful of tea or coffee.

Mode.—Beat up the whole of the egg in a basin, put it into a cup (or a portion of it, if the cup be small), and pour over it the tea or coffee very hot. These should be added very gradually, and stirred all the time, to prevent the egg from curdling. In point of nourishment, both these beverages are much improved by this addition.

Sufficient.—Allow 1 egg to every large breakfast-cupful of tea or coffee.

 

A cup of tea, made using an egg, according to the Mrs Beeton recipe

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