Scrambled Eggs

Ingredients

• 6 eggs
• Tablespoonful of butter
• Pepper
• salt

Method

1. 1

   Beat the eggs well, add pepper and salt to taste.

2. 2

   Melt butter in a saucepan, pour in the eggs, and stir continuously until set (about four minutes).

3. 3

   Serve on buttered toast.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 130. The excerpt below is the record exactly as published.

6 eggs Water Tablespoonful of vinegar. Mode. — Eggs for poaching should be about twenty- four hours old, as, if they are too fresh, it is difficult to get the whites to get. Pour the boiling water and vinegar into a clean pan ; when it is quite boiling break an egg into a cup, then slip it into the water ; with a spoon pour a little of the boiling water over them ; do this with all the eggs. Great care should be taken to keep the whites together -for inexperienced persons it is as well to have a poacher. About three minutes poaches an egg nicely. Lift with a slice on to a round of buttered toast. 784— SCEAMBLED EGGS. 6 eggs Tablespoonful of butter Pepper and salt. Mode. — Beat up the eggs well in a basin, add pepper and salt to taste ; put the butter into a small saucepan ; when it bubbles pour in the eggs, stir it all the time until it sets (about four minutes) ; turn out on buttered toast and serve at once. 785— SAYOTJEY EGGS AND CHEESE. 6 eggs 3 ozs. cheese Cayenne Chopped parsley 2 ozs. butter. Mode. — Butter a pie-dish well, put in half the cheese and a little cayenne ; break the eggs carefully into a dish ; then strew over them the parsley (chopped very finely) Eggs. and the remainder of the cheese (grated) ; put a few breadcrumbs over them and small pieces of butter ; bake in a quick oven for ten or fifteen minutes. 786— EGGS IN CASES. 6 eggs Butter Grated cheese Cayenne Chopped parsley. Mode. — Butter six souffle cases, break an egg into each ; cover each one with a little parsley, grated cheese and a pinch of cayenne ; bake in a quick oven for ten minutes. 787— EGGS AND BEEADCEUMBS. 6 eggs Butter Eresh breadcrumbs j Mode. — Butter some patty pans well, sprinkle each with some breadcrumbs ; break each egg very carefully into each patty pan ; put on each a little pepper, salt and butter ; bake in an oven where the heat is greater under- neath, or on the top of the stove. Let the whites set and turn them out bottom upwards. 788— EGGS AND BACON. Ery some eggs nicely and have some grilled bacon. Mode. — Be careful not to have the eggs greasy, and fry them a nice brown. Cut the bacon in nice rashers, and grill over a nice clear fire, watching it carefully. Place the bacon on a hot dish and lay the eggs on top. 789— BAKED EGGS. Bacon Eggs Milk Salt and pepper. Mode. — Get some nice fat bacon, chop it very fine, put it in a pie-dish with a little milk ; allow it to cook for about ten minutes, then break the eggs in, being careful not to break the yolks, and bake for five or seven minutes. Eggs. 790~POACHED EGGS AND ANCHOVY TOAST. Mode. — Mix some ancliovy paste witli some butter ; you must guess what quantity you require, for instance, for two slices of toast you would require a teaspoonful of paste to a tablespoonful of butter and a pinch of cayenne. When it is all mixed together, spread it on very hot toast ; have the eggs ready, cut away the crusts from the toast, and put the eggs on it. Serve at once. • 791— OMELETTE. 2 whole eggs Minced parsley Pepper and salt Butter. Mode. — Beat the whites to a stiff froth, then beat the yolks in a separate basin with a little butter, pepper and salt, and chopped parsley. Put a little butter in a pan and allow it to get hot ; then when you are ready to cook the omelette mix the whites with the yolks and pour into the pan ; stir it until it begins to set ; then loosen it around the edges and double it over ; when browned turn out on a very hot plate and serve at once. This is sufficient for one person. If you want a sweet omelette add a little flour, milk and sugar, instead of the salt, pepper and parsley, and when you double it over put a little jam in the centre. 792— GEILLED HAM. Mode. — Cut some nice thin slices of ham, put them on a grill over a nice clear fire ; watch closely, as it does not want too much cooking ; turn it and serve on a very hot dish, either with fried or poached eggs, or kidney. 793— GEILLED BACON. Mode. — Cut some nice thin slices of bacon, put them on a grill over a clear fire ; watch closely, as it does not Tyant too much cooking ; turn it and serve on a very hot dish, either with fried or poached eggs, or kidney. Eggs. 794— TO PEESEEYE EGGS. Mode. — Make a solution of gum arable, dip in each egg and allow them to dry ; store them away in a cool place and they will remain good for two months. 795— SCALLOPED EGGS. 6 hard-boiled eggs 1 cupful of breadcrumbs 1 gill gravy ^ cupful milk J lb. minced tongue or ham Salt and pepper. Mode. — Put half the breadcrumbs in the bottom of a buttered pie-dish ; season with pepper and salt ; pour over them half of the gravy. Slice the eggs in thin slices, taking care not to break the yolk ; lay these evenly around the dish ; then put over them the minced ham or tongue mixed with the remainder of the breadcrumbs and gravy ; pour over the milk and bake in a moderate oven for fifteen to twenty minutes. 796— EGG IN MILK. Mode. — Beat the white of an egg to a stiff froth ; beat the juice of a lemon and the yolk together and strain into the stiffened white ; add a half a cup of milk and a teaspoonful of sugar, BREAKFAST DISHES. 797— BEEAKFA8T DISHES. Porridge or Boiled Eice. Scrambled Eggs. Devilled Boues. Eggs and Bacon. * Poached Eggs and Anchovy Toast. Minced Beef with a little Ham and Poached Eggs. Fried Fish. Omelette. Grilled Chop or Steak. Cold Steak Pie. Chicken Croquettes. Mutton Cutlets, Devilled Kidney. Minced Kidney on Toast. Grilled Kidney. Liver and Bacon. Hashed Mutton. Grilled Ham. Grilled Bacon. Baked Eo:gs. Buttered Eggs. Grilled Fish Devilled Sardines. Grilled Haddock. Salmon Eiissoles. « 798_POEEIDGE. 1 pt. water Salt

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