French Scrambled Eggs

Ingredients

• 4 eggs
• 4 teaspoons of stock
• 4 teaspoons of cream
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Method

1. 1

   Beat 4 eggs until well broken, then add stock, cream, and butter.

2. 2

   Turn into a chafing dish or frying pan and stir constantly until they begin to thicken.

3. 3

   Add salt and pepper, and serve at once.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 39. The excerpt below is the record exactly as published.

FRENCH SCRAMBLED EGGS.— Beat 4 eggs until well bro- ken, then add 4 teaspoons of stock, 4 teaspoons of cream, 1 table- spoon butter; turn into a chafing dish or frying pan and stir con- stantly until they begin to thicken. Add J^ teaspoon salt, % tea- spoon pepper, and serve at once. — Mrs. Julius Casper, Wheeling, 111. SCRAMBLED EGGS WITH POTATOES.— Take 2 cups cold mashed potatoes and 4 eggs, beat together until light, cook in hot buttered frying pan, stirring constantly; season with pepper and salt before removing from fire. — Mrs. C. F. Adams, Franklin, III. SCRAMBLED EGGS WITH TOMATO SAUCE.— Simmer 1^ cups tomatoes and 2 teaspoons sugar 5 minutes; fry 4 table- spoons of 'butter and 1 slice of onion 3 minutes, remove onions and add tomatoes, seasoning and eggs slightly beaten, cook same as scrambled eggs. Serve with entire wheat 'bread or brown bread toast. — Mrs. Almond Case* Palatine, 111. EGGS SCRAMBLED WITH TOMATOES AND GREEN PEPPER. — Remove the seeds and veins from a green pepper and cut it in shreds. Scald 5 tomatoes, remove the skins, and cut in quarters, cook the peppers and tomatoes in 2 tablespoons of butter until the liquid is reduced, then season with salt and keep hot. Melt 2 tablespoons of butter in a second pan or blazer, pour in 6 eggs, beaten without separating, until a full spoonful can be taken up, and season with salt. Stir and cook until the eggs become thick and creamy; add meanwhile 2 tablespoons of butter in pieces. Serve the 2 dishes together. — Mrs. John Adkins, Wheeling, 111. SCRAMBLED EGGS, CAMPERS' OR HOBO STYLE.— Put a little milk or water in a pan, can or any available cooking uten- sil, bring to a boil, beat eggs in another vessel, add to boiling fluid, season and stir until set. This requires no grease. — E. G. Harris, Winnetka, 111. EGGS A LA SHEARER.— Boil 5 fresh eggs 3 min-utes: re- move shells, without breaking whites; put eggs in a shallow bak- ing dish. Make a cream sauce with 1 pt. sweet milk, 1 tablespoon of butter and 1 teaspoon of flour made smooth with cream, and 1 teaspoon salt

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