Liberace Special 15-Minute Eggs

leebirthday

Liberace was lowered onto a giant birthday cake in front of the Las Vegas Sahara Hotel in 1967. Awesome.

We’ve made it! It’s officially Liberace’s Birthday! And for it, I present to you his most-famous dish.

I think of this as Liberace’s “single girl special” because it is simple, quick, and you probably have all of the necessary ingredients in your fridge right now.

Plus! It only requires 1 dish. For everything. Cooking and serving. Only 1 dish! I can get behind that.

This is from the Do It Yourself and Eat it Yourself chapter in Liberace Cooks!

In the intro to Chapter II Carol Truax writes…

Most of us call it lunch. Liberace calls it breakfast. His working hours are late, from 8pm to midnight, and usually even later because his audiences have a way of refusing to go home. Following a night like that, of course he sleeps till after noon. Then he gets up, ready for a good breakfast, and sits down to it at lunch time. There is no law about where he eats it, but on certain days, “when the help is off,” he may take over the kitchen…

…When Liberace takes over his own kitchen, he likes to prepare for himself what he calls his “fifteen minute breakfast.”

“You break two eggs into a baking dish,’ says Liberace, “almost cover them with half-and-half, dot with butter, sprinkle with salt and pepper, and top with grated Parmesan cheese. Bake it in a warm oven for about 8 minutes. Eat it right away, ” warns Liberace, “don’t let it sit around and get hard.”

So Lee just gave us the recipe, basically. But it’s illustrated in the cookbook as such:

Liberace Special 15-Minute Eggs (serves 1)

  • 1 tablespoon butter
  • 2 eggs
  • 1/4 cup half-and-half or light cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons grated Parmesan cheese

Warm a baking dish about 2 1/2 to 3 inches across. Put in a little butter. Then break in the eggs. Pour over the half-and-half or cream, which should almost cover the eggs. Dot with remaining butter, sprinkle with salt, pepper, and cheese. Bake in a preheated 375 degree oven for 7 or 8 minutes until the whites are set. 

Special EggsThe only thing I didn’t have in the fridge was cream or half-and-half. But I did have whole milk. And I never have whole milk–I always use skim–so to me, whole milk might as well be cream!

Special Eggs 2I set my oven for 375 and then popped the eggs in.

At 7 minutes the whites were nowhere near set. But I did notice that the thermometer was reading a little bit low. Hm. Damn apartment-sized oven.

So I set the timer for another 7 minutes. Not set.

5 minutes more.

Then 3 minutes more. Finally.

So this is more like 30 minute eggs. At least if the oven isn’t all the way up to 375. Maybe if I did this at 400 it would only take 7-8 minutes.

But who cares because this was DELICIOUS. I knew that it would be edible–because really, how can you mess up that recipe? But I was shocked at how good this was. Throw a couple pieces of toast with it and you got a meal!

Liberace Special 15-Minute Eggs

So another fun thing about my copy of Liberace Cooks!–this little Los Angeles Times newspaper clipping was tucked inside. Lee died in February of 1987, so the auction was held just a little over a year after his death. And the last due date in the cookbook was May 11, 1988. Did a big Liberace fan steal this from the library? Did the previous owner go to the auction?

If I were an adult in 1988, I would have done anything to go to this event. “Come view Liberace’s Treasures while sipping Champagne and meeting Celebrities!” Tickets at the door for only $15? Sign. Me. Up.

Here is an article from People Magazine about the auction. It refers to him as the Sultan of Schmaltz (love that!) And I really like this quote from comedian Rip Taylor, a close friend of Liberace’s:  “When it was together it was elegant. Now it looks like a garage sale. [But] if he were here today, he would probably have bought everything again.”

I wonder who was at the party aside from Rip Taylor.

Anyway,  Happy Birthday, Liberace! And thanks to everyone who celebrated with me all-week-long!

Here is a birthday present for us all, the trailer for a little movie called THE WORLD OF LIBERACE.

It answers questions like Why does Liberace I have 13 cars? 8 dogs? Why has he never married? How did he almost became the victim of an international kidnapping plot?

Hold on. WHAT?

Well, we all have to go to Amazon and order a copy. 

Have a great weekend, kittens!

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About Yinzerella

Just a Steel Town Girl on a Saturday night, cookin' for my life. www.dinnerisserved1972.com
This entry was posted in 1970s, Brunch, Eggs, Food, Recipes, Retro Food, Retro Recipes and tagged , , , , , , , , , . Bookmark the permalink.

7 Responses to Liberace Special 15-Minute Eggs

  1. Man, that guy loves his dairy…

    Like

  2. I heard a clip of Liberace being interviewed – I think on Mike Douglas show. His reason for not being married was that hasn’t found the right woman yet. Not sure he would’ve found her if he lived til 115

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    • eliddell says:

      The reason Liberace never got married was that he was as gay as Paris in the spring, although he never admitted it while he was alive. It came out after he was dead.

      Like

  3. Conor Bofin says:

    Amazing. and absolutely no ego!

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  4. Pingback: Liberace’s Special 15-Minute Eggs | Silver Screen Suppers

  5. Mark. says:

    Finally tried this. I’d had this as “oeufs en cocotte” at a sort-of-French sort-of-cafe’ south of here near North Palm Beach. Somehow they get the dish to me under ten minutes after I order. Ingredients already at room temperature? Ramekin pre-heated? A few made in advance?

    Probably used too much cream and it ended up in the oven for nearly 24 minutes, probably excessive: whites entirely firm, yolks part hard and part soft. Another recipe found on line suggests a 325 oven and 12 to 14 minutes, noting that the eggs will continue to cook as the dish cools.

    Definitely only one dish to clean. Probably I’ll have this once a week or so.

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    • Yinzerella says:

      I am so happy that this worked for you. And since you just mentioned it, I think I’ll have it tomorrow for lunch/brunch.

      Thanks for the tip on the 325 oven.

      Like

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