Buttered (or Scrambled) Eggs

Ingredients

• 1^oz. to 2oz. of fresh butter
• three eggs
• half a gill of cream, milk, or white sauce
• half a small saltspoonful of salt
• half a small saltspoonful of white pepper

Method

1. 1

   Melt butter in a stewpan, break in the eggs, season, and stir gently over a slack fire until they begin to set.

2. 2

   Add the rest of the butter, stir until amalgamated, then stir in the cream, milk, or sauce.

3. 3

   Serve on hot buttered toast.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.

Buttered (or Scrambled). — Take l^oz. to 2oz. of fresh butter, three eggs, half a gill of cream, milk, or white sauce

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