Raymond Hitchcock's Scrambled Eggs and Cheese

Ingredients

• three eggs
• a lump of butter
• two tablespoons of grated cheese
• salt and pepper to taste

Method

1. 1

   Break three eggs and slip them into a saucepan.

2. 2

   Beat them with a lump of butter, add grated cheese, with salt and pepper to taste.

3. 3

   Butter a saucepan and when hot pour in the mixture and allow it to cook for five minutes over a light flame, stirring all the while.

4. 4

   When the mixture becomes quite thick, pour into a deep dish and serve with fried toast.

As published

This recipe was extracted from Kirmess cook book (1907), page 134. The excerpt below is the record exactly as published.

RAYMOND Hitchcock's scrambled eggs and cheese. Break three eggs and slip them into a saucepan. Beat them, with a lump of butter, add two table- spoons of grated cheese, with salt and pepper to taste

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