Scrambled Eggs

Ingredients

• six eggs
• one oz. of butter
• a large pinch of salt
• a little pepper
• one and one-half oz. of butter
• three tablespoonfuls of cream

Method

1. 1

   Slightly heat one oz. of butter in a sauté-pan.

2. 2

   Add beaten eggs, salt, and pepper; stir constantly over moderate heat to avoid lumps.

3. 3

   When creamy, remove from heat and finish with 1.5 oz. of butter and 3 tablespoons of cream.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 105. The excerpt below is the record exactly as published.

scrambled eggs and Parmesan cheese, keeping it very soft; add thereto, per five scrambled eggs, two raw eggs. Fill some little, well-buttered brioche-moulds with this preparation, and poach in the bain- marie. As soon as their contents are properly set, turn out the moulds on to a buttered gratin dish, besprinkle with grated Parmesan cheese, and coat the eggs with reduced and buttered half-glaze, well saturated with tomato. 455—MOULDED EGGS PALERMITAINE Butter some baba-moulds; garnish the bottoms with a slice of truffle, and besprinkle the sides with very red, chopped tongue. Put the moulds in ice for a while, in order that the tongue may set in the butter. Break an egg into each mould, season, and poach in the bain-marie. Turn out the moulds on tartlet-crusts garnished with macaroni with cream. N i178 GUIDE TO MODERN COOKERY 456—POLIGNAC MOULDED EGGS Butter some baba-moulds, and garnish the bottoms with a Slice of truffle. Break an egg into each; season, and poach in a bain-marie. Turn out the moulds upon little round pieces of toast; arrange them in a circle on a dish, and coat the eggs with Maitre-d’ Hotel butter, the latter being dissolved and mixed with three tablespoonfuls of melted meat-glaze per every one-quarter lb. of its weight. 457—PRINCESS MOULDED EGGS Butter some narrow and deep dariole-moulds; garnish their bottoms with a slice of very black truffle, and their sides with a very thin coating of chicken forcemeat. Make a preparation of scrambled eggs, asparagus-heads, and truffles cut into dice, keeping them very soft, and add there- to raw, beaten eggs in the proportion of one raw egg to every four scrambled. Fill the moulds, two-thirds full, with this preparation; cover the eggs with a coating of forcemeat, and poach in a bain-marie for twelve minutes. Turn out the moulds upon little, round pieces of toast; set these in a circle on a dish, and surround them with a thread of clear poultry velouté. Or the velouté may be sent to the table separately, in a sauceboat. 458—PRINTANIER MOULDED EGGS Butter some hexagonal moulds, and garnish them, Chart- reuse-fashion, with cut-up, cooked vegetables, varying the shades. Break an egg into each mould; season, and poach in a bain-marie. Turn out the moulds upon little, round pieces of toast; arrange these in a circle on a dish, and pour in their midst a cream sauce finished by means of a Printanter butter with herbs, in the proportion of one oz. of butter to one-quarter pint of sauce. 459—SCRAMBLED EGGS This dish is undoubtedly the finest of all egg-preparations, provided the eggs be not over-cooked, and they be kept soft and creamy. Scrambled eggs are mostly served in silver timbales, but, in certain cases, they may also be dished in special little croustades, in little receptacles made from hollowed brioches, or in tartlet- EGGS 179 crusts. Formerly, it was customary to garnish scrambled eggs served in a silver timbale with small, variously-shaped pieces of toast, or with small scraps of puff-paste, cooked without colouration, and shaped like crescents, lozenges, rings, palm- ettes, &c. This method has something to recommend it, and may always be adopted. In old cookery, scrambled eggs were sanctioned only when cooked in a bain-marie. This measure certainly ensured their being properly cooked, but it consider- ably lengthened the procedure. The latter may therefore be shortened by cooking the eggs in the usual way, 1.e., in a utensil in direct contact with the fire; but in this case the heat must be moderate, in order that, the process of cooking being progressive and gradual, perfect homogeneity of the particles of the eggs (effecting the smoothness of the preparation) may result. 460—METHOD OF SCRAMBLING EGGS For six eggs, slightly heat one oz. of butter in a thick- bottomed sauté-pan. Add the six eggs, beaten moderately, together with a large pinch of salt-and a little pepper; place the pan on a moderate fire, and stir constantly with a wooden spoon, taking care to avoid anything in the way of sudden, fierce heat, which, by instantaneously solidifying the egg- molecules, would cause lumps to form in the mass—a thing which, above all, should be guarded against. When, by cooking, the eggs have acquired the proper con- sistence, and are still smooth and creamy, take the sauté-pan off the fire, and finish the preparation by means of one and one-half oz. of butter (divided into small quantities) and three tablespoonfuls of cream

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