Scrambled Eggs

Ingredients

• 2 tablespoons fat
• 1 cup milk
• 5 eggs
• 1 1/2 teaspoons salt
• Few grains pepper

Method

1. 1

   Beat eggs slightly; add salt, pepper and milk.

2. 2

   Melt the fat in a frying pan, pour in the egg mixture and cook slowly, continually scraping from bottom of pan.

3. 3

   When creamy, turn into a hot dish and serve at once.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 26. The excerpt below is the record exactly as published.

SCRAMBLED EGGS 2 tablespoons fat I cup milk Few grains pepper 5 eggs 1 1 teaspoons salt Beat eggs slightly; add salt, pepper and milk. Melt the fat in a frying pan, pour in the egg mixture and cook slowly, continually scraping from bottom of pan. When creamy, turn into a hot dish and serve at once. Serve with ham or bacon, etc. SCALLOPED EGGS AND HAM 4 hard-cooked eggs 1| cups buttered hard 1 pint white sauce J cup or 1 cup cold crumbs chopped ham or meat Chop the eggs, and follow the rule, alternating the eggs and meat, or add chopped eggs and meat to the sauce. BREAD OMELET 4 egg yolks | teaspoon salt 4 egg whites, beaten 1 cup bread crumbs j teaspoon pepper 2 tablespoons fat 1 cup milk

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