1/4 cup butter
1/2 cup hot water
1 egg, scrambled
2 teaspoons vinegar
1 small onion, chopped
1 cup chopped mushrooms
1 tablespoon Worcestershire sauce
2 tablespoons honey
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon baking soda
4 eggs
Place 1 teaspoon butter and 1 teaspoon water in a large saucepan; stir over high heat, stirring constantly to combine. Bring to a boil, stirring constantly, until mixture starts to foam. Reduce heat. Cover, and cook, stirring constantly, for 1 minute. Reduce heat to low, and simmer for 5 minutes.
In a large bowl, mix the eggs and vinegar and whisk. Fold in mushrooms, 1/2 onion, mushrooms, 1/2 cup tomato paste and Worcestershire sauce. Pour mixture into egg and tomato mixture, mixing well. Chill mixture overnight for one hour, or until eggs are set.
Preheat oven to 350 degrees F (175 degrees C).
Bake pasta in preheated oven for about 20 minutes, or until lightly browned and bubbly.
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