Scrambled Eggs

Ingredients

• six eggs
• one half cup of milk or water
• one fourth teaspoon of salt
• two tablespoons of butter

Method

1. 1

   Beat the eggs slightly until whites and yolks are blended.

2. 2

   Add milk or water and salt.

3. 3

   Heat butter in an omelet pan until melted, then pour in the egg mixture.

4. 4

   Cook at low temperature until creamy, scraping the cooked portion from the sides so uncooked part reaches the bottom.

5. 5

   Remove from pan and serve immediately.

6. 6

   Optional: add chopped ham, bacon, or cheese before serving.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 55. The excerpt below is the record exactly as published.

Scrambled Eggs. — Beat six eggs slightly, until whites and yolks are blended; add one half cup of milk or water, and one fourth teaspoon of salt. Put two tablespoons of butter

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