Buttered Eggs (CEufs Brouilles)

Ingredients

• three Eggs
• a saltspoonful of salt
• a dust of pepper
• an ounce and a half of fresh butter
• a tablespoonful of milk or veloute sauce

Method

1. 1

   Break three Eggs into a bowl with a saltspoonful of salt and a dust of pepper, and mix them well.

2. 2

   Weigh an ounce and a half of fresh butter, divide it into two equal portions.

3. 3

   Cut one portion into small pieces, and put the other in a small saucepan over a low fire.

4. 4

   Pour in the Eggs, and whisk without stopping till the mixture shows signs of thickening.

5. 5

   Now take a wooden spoon, add the small pieces of butter one by one, and stir the mixture of Butter and Egg unceasingly until it is lightly set.

6. 6

   Add a tablespoonful of milk or veloute sauce, take the pan off the fire and serve the Buttered Eggs on fried squares of bread, or upon a hot dish.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 275. The excerpt below is the record exactly as published.

uttered Eggs, or CEufs Brouilles, upon a hot fire- proof dish. The English method of serving them on toast is a mistake, as the toast is sure to be either spongy or leathery. In America this dish is known as Scrambled Eggs. Most cooks suppose that Buttered Eggs is a dish to be served in a hurry, with any sort of butter, added anyhow, and that it requires neither time nor care. They are quite mistaken. To prepare good Buttered Eggs plenty of time is wanted, the best butter, and a slow fire. If the fire is fierce the Buttered Eggs are sure to be lumpy and tough instead of being smooth. Buttered Eggs, which are so useful in many different ways, must in all cases be served as soon as they are cooked. To keep them waiting is fatal. Wyvern' s method ought always to be followed. For this, break three Eggs into a bowl with a saltspoonful of salt and a dust of pepper, and mix them well. Weigh an ounce and a half of fresh BUTTERED EGGS 399 butter, divide it into two equal portions. Cut one portion into small pieces, and put the other in a small saucepan over a low fire. Pour in the Eggs, and whisk without stopping till the mixture shows signs of thickening. Now take a wooden spoon, add the small pieces of butter one by one, and stir the mixture of Butter and Egg unceasingly until it is lightly set. Add a table- spoonful of milk or veloute sau

Cook this with the app: pantry check, scaling, and the assistant.