Scrambled Eggs

Ingredients

• 5 eggs, slightly beaten
• 1 cup milk or cream
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 teaspoon pepper

Method

1. 1

   Add salt, pepper, and milk to eggs.

2. 2

   Heat omelet pan, put in butter, and when melted turn in mixture.

3. 3

   Cook over slow heat until of creamy consistency, constantly stirring and scraping from bottom and sides of pan.

4. 4

   Do not overcook.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.

14 teaspoon salt Mix cream, bread crumbs, and salt. Put 4% tablespoon of mix- ture in egg shirrer or individual baking dish. Slip in egg and cover with remaining mixture. Bake 6 minutes in moderate oven (S50 -rP): FLORENTINE EGGS IN CASSEROLES Cooked spinach, finely chopped Eggs Butter Béchamel Sauce (p. 193) or thick Grated Parmesan cheese cream z Salt Season spinach with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 tablespoon grated Parmesan cheese, and slip into each an egg. Cover each egg with 1 tablespoon Béchamel Sauce and 4 tablespoon grated Parmesan cheese. Bake in moderate oven until eggs are set. Serve immediately. SHIRRED EGGS WITH SAUSAGES 6 small pork sausages in 14-inch pieces 1 teaspoon finely 1 tedspoon melted butter chopped parsley 1 cup Tomato Sauce (p. 198) or canned tomato soup 6 eggs Cook sausage with butter 6 minutes. Add sauce and parsley. Put mixture in buttered shirred egg dishes, break 1 or 2 eggs in each dish, and bake in moderate oven (350° F.) until eggs are set. SCRAMBLED EGGS, COUNTRY STYLE Heat omelet pan, put in 2 tablespoons butter, and when melted turn in 4 unbeaten eggs. Cook until white is partially set, then stir and cook until whites are thoroughly set. Season with salt and pepper. EGGS 369 SCRAMBLED EGGS 5 eggs, slightly beaten V4 teaspoon salt 1 cup milk or cream 1 teaspoon pepper

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