Highland Eggs

These eggs are very light and tender due to a “secret ingredient” which cannot be detected – a little vinegar.


4 eggs
1 teaspoon vinegar
salt and pepper to taste
1/2 cup milk
butter the size of a walnut


Break the eggs in a bowl and mix in the vinegar, salt, and freshly ground pepper. Melt the butter in a pan, add the milk, then the eggs, and cook very gently stirring with a wooden spoon. The eggs are good with the addition of a little grated orange rind, chopped parsley, or chopped chives.

Cooking & Recipes


Serves 2

Preparation Method

Leave a Comment