Scrambled Eggs
From The cult of the chafing dish, 1904
Can be varied with ingredients like asparagus, bacon, or mushrooms.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 39. The excerpt below is the record exactly as published.
Scrambled Eggs. Beat up three eggs, whites and yolks, in a bowl, and add a pinch of salt. Put a good tablespoon of butter in the Chafing Dish, over a pan of hot water. When the butter sizzles, pour in the eggs, and stir with a wooden spoon very briskly for a minute and a half to two minutes, keeping the eggs from adhering to the sides and bottom of the 142 THE CHAFING DISH Dish. Have rounds of toast ready, and pour the eggs on to them. Dust them with Paprika
Cook this with the app: pantry check, scaling, and the assistant.