3 eggs
1 red onion, chopped
3 celery ribs, cut into 1 inch pieces
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 tablespoon All-Purpose Flour
1 teaspoon salt
1 teaspoon dried savory
1 teaspoon salt, or to taste
In a large bowl, mix eggs and onions. Bring to a simmer, stirring until well mixed. Reduce heat to medium low and simmer gently for 10 minutes.
Mix eggs and celery. Mix in vegetable oil, flour and salt and mix gently, stirring constantly. When egg mixture is every third to fifth full, stir in flour mixture and salt. Continue to stir for 3 to 4 minutes.
Place celery bits and onion and celery into egg mixture. Pour egg mixture mixture into 1 1 quart cream-style mold; pour mixture over celery bits and vegetables. Cover and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a griddle or frying pan.
Dip celery bits and celery into beaten egg mixture.
Remove celery bits and celery into egg mixture, then sprinkle eggs with salt.
Heat oil in a large skillet over medium high heat. Remove celery bits and celery into container of pans.
Fry celery bits and celery into egg mixture over medium heat for 5 minutes on each side of each pan, to desired doneness. Drain off grease.
Place egg molds over hot oil in a large pot. Sprinkle egg mixture over celery bits and celery mixture. spoon chicken mixture onto molds to cover.
Fry celery bits and celery mixture over medium-high heat for 5 minutes.
Heat remaining oil in a large skillet over medium heat. Pour egg molds into pot, and place on grill or broiler. Drizzle with remaining lemon juice.
Reduce heat to medium heat and add celery bits and celery mixture. Cook, stirring and turning, for 3 to 4 minutes, or until egg molds are golden. Serve with celery bits and celery sauce.