Creamy Egg

Ingredients

• 3 eggs.
• 3 T. butter.
• % T. salt.
• f.g. pepper.
• % c. milk.
• Toast.

Method

1. 1

   Beat eggs slightly; add butter, seasonings and milk.

2. 2

   Cook over hot water.

3. 3

   As the mixture coagulates around the sides and bottom, draw it away with spoon.

4. 4

   Continue until all of mixture is cooked.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 36. The excerpt below is the record exactly as published.

CREAMY EGG. VsT. f.g. }4 slice. 3 eggs. 3 T. butter. % T. salt, f.g. pepper. % c. milk. Toast. EGGS 119 1. Beat eggs slightly; add butter, seasonings and milk. 2. Cook over hot water. 3. As the mixture coagulates around the sides and bot- tom, draw it away with spoon. Continue until all of mixture is cooked. 4. Serve on toast; garnish with parsley. Note. — When properly cooked, this mixture should have the appearance of a firm custard, broken up. It should not be stirred continuously nor cooked too long. FOAMY OMELET. 1 f.g. 1 tb. 4 eggs. ^ T. salt, f.g. pepper. 4 tb. milk. 2 T. butter. 1. Beat yolks of eggs; add seasonings and milk. 2. Beat whites until stiff, but not dry. 3. Heat an omelet pan, put in butter; have sides and bottom of pan well buttered. 4. Cut and fold whites into yolk mixture. 5. Have pan very hot; turn in the omelet, spread evenly, reduce heat. 6. Cook slowly until omelet is set; place in moderate oven to dry slightly on top. 7. Fold; turn out; garnish and serve at once. Note. — Finely chopped parsley may be folded into mixture. VARIATIONS OF FOAMY OMELET MEAT OR VEGETABLE OMELET. 1. Make as plain Foamy Omelet, folding in minced chicken, veal, ham, bacon or fish. Vegetables, as cooked peas or asparagus, may be added. Cook as Foamy Omelet ; or 2. Make and cook Foamy Omelet and when folding en- close minced cooked meat or vegetables. 120 CANADIAN COOK BOOK JELLY OMELET. 1. Omit pepper and one-half the salt from plain Foamy Omelet; add 1 tb. sugar. 2. When cooked, spread with jelly, jam or marmalade. 3. Fold, turn out, sprinkle with fruit sugar. 1 f.g. 2T. 2 T. ORANGE OMELET. 3 eggs. li T. salt. 2 tb. fruit sugar. 23^ tb. orange juice. 1 T. lemon juice. 3^ T. orange rind, grated. 1 tb. butter. Orange sections. 1. Combine and cook as Foamy Omelet. 2. Fold, turn out, sprinkle with fruit sugar and garnish with orange sections. CHEESE OMELET. 1. Make plain Foamy Omelet. 2. When cooked, sprinkle with grated cheese. 3. Fold, turn out, garnish and serve. BREAD OMELET. 1 4 eggs. 2tb. }/2 c. stale bread crumbs. 2tb. }/2 c. milk. ^T. M T. salt.

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