Scrambled Eggs

Ingredients

• nine eggs
• one tablespoon of butter
• half a teaspoon of salt
• a little pepper
• half a teacup of milk

Method

1. 1

   Break eggs into a bowl with milk and beat until light.

2. 2

   Melt butter in a frying pan, add pepper and salt, and pour in the egg mixture.

3. 3

   Stir until cooked.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 26. The excerpt below is the record exactly as published.

Scrambled Eggs. — Nine eggs, one tablespoon of ;' Egg Vermicelli.— Three eggs boiled twenty butter, half a teaspoon of salt, a little pepper, half a'! minutes, four slices of bread toasted and cut in teacup of milk. Break the eggs in a bowl with the ) squares and triangles, one cup of milk, one teaspoon milk, and beat them until light. Put the butter in \ of butter, and one heaping teaspoon of flour. Melt a frying pan and set it on the range ; as it melts \ the butter, and stir in the flour, boil the milk, and add pepper and salt. When it hisses, pour in the | mix the butter and flour with it, adding half a tea- COOKS IN Cl.OVEU. spoon of salt, and one salt spoon of pepper. Chop the whites of the eggs, put them in the sauce, and pour this over the squares of bread; over this mash the yelks through a strainer. Garnish the edges with the squares and jiarslcy. J/rs. £. C. Gin. Egg Toast. — Four hard boiled eggs, boiled twenty minutes; one pint of drawn butter; delicate toast with all the crust removed. Chop the whites of the eggs fine and add to the warm drawn butter; this is poured over half a dozen pieces of toast. Then through a wire basket sift the yelks of the eggs like ^gold dust, till it is all thoroughly covered. Edge I the dish with parsley. Mrs. P. E. Kipp. I Egg Nests. — Six eggs, one tablespoon of butter

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