Scrambled Eggs

Ingredients

• For six eggs
• two ounces of butter
• one tablespoonful of cream
• a large pinch of salt
• a little pepper

Method

1. 1

   Slightly heat butter in a saucepan.

2. 2

   Add beaten eggs, salt, pepper, and cream.

3. 3

   Cook on a slow fire, stirring constantly to avoid lumps.

4. 4

   When smooth and creamy, finish with additional butter and cream.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 149. The excerpt below is the record exactly as published.

scrambled eggs and Par- mesan cheese, keeping it very soft; add per four scrambled eggs, two small raw eggs. Fill some little, well-buttered brioche-molds with this preparation, and poach in the bain- marie. As soon as contents are properly set, turn out the molds on to a buttered gratin dish, besprinkle with grated Par- STANDARD COOKERY. 215 mesan cheese, and coat the eggs with reduced and buttered brown sauce with tomato. Molded Eggs Palermitaine. Butter some shaped or plain molds ; garnish the bottoms with a slice of ox tongue, and besprinkle the sides with chopped parsley. Put the molds in ice for a while, to set the tongue in the butter. Break an egg into each mold, season, and poach in the bain-marie. Turn out the molds on tartlet crusts, gar- nish with macaroni and cream. Princess Eggs. Butter some narrow and deep dariole-molds ; garnish their bottoms with a slice of truffle, and their sides with a very thin coating of chicken forcemeat. Make a preparation of scrambled eggs, asparagus-heads, and truffles cut into dice, keeping them very soft, and add thereto raw beaten eggs in the proportion of one raw egg to every four scrambled. Fill the molds nearly full with this preparation; cover the eggs with a coating of forcemeat, and poach in a bain-marie for fifteen minutes slowly. Turn out the molds on a dish, and surround them with a thread of clear poultry brown sauce. Eggs Printanier. Butter some hexagonal molds, and garnish them, Chartreuse fashion, with cut-up, cooked vegetables, varying the shades. Break an egg into each mold; season, and poach in a bain- marie. Turn out the molds upon little round pieces of toast; arrange these in a circle on a dish and pour in their midst a cream sauce finished by means of a Printanier butter with herbs, in the proportion of one ounce of butter to one-quarter pint of sauce. Scrambled Eggs. This dish is the finest of all egg preparations, provided the eggs be kept soft and creamy. They are mostly served in silver timbales, but may also be dished in special little croustades, or in tartlet crusts, with small pieces of toast shaped like crescents, lozenges, rings, palmettes, etc. Cook the eggs in the usual way, in a utensil in direct contact with the fire; but in order that the process of cooking may be progressive and gradual, see that the heat is only moderate. 216 STANDARD COOKERY. Method of Scrambling Eggs. For six eggs, slightly heat two ounces of butter in a sauce- pan. Add the six eggs, beaten moderately, together with a large pinch of salt and a little pepper and one tablespoonful of cream

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