{"id":7320,"slug":"fried-eggs-3","title":"FRIED EGGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggs","butter or fat"],"ingredients_norm":["egg","butter or fat"],"steps":["Melt in a frying-pan a piece of butter, or fat for a meat meal.","When hot, drop in the eggs, one at a time, being careful not to break the yolk.","When the white of the egg is set they are done, though some persons like them turned over and cooked on the other side.","Remove from the pan with a cake turner."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w55:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"50f60bfb945f027c580200bdb3b6c6d28262cd96083ec60c4658736c8018b260","created_at":"2026-08-02T16:59:14Z","updated_at":"2026-08-02T16:59:14Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fried-eggs-3"}