Scrambled Eggs

Ingredients

• 10 eggs
• % tsp. of salt
• V4, cup of milk
• 1 tbsp. of butter

Method

1. 1

   Beat the eggs well with milk and salt for 5 minutes.

2. 2

   Heat butter in a pan, pour in the mixture, and stir slowly until firm.

3. 3

   Serve on a hot platter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 105. The excerpt below is the record exactly as published.

V4, cup of milk 1 tbsp. of butter Preparation: Beat the eggs well into milk and salt for 5 minutes. Heat the butter in a pan, pour in the mixture of egg and milk and slowly stirring them, let them get firm, then serve on a hot platter. No. lO^SCRAMBLED EGG PANCAKE. Quantity for 6 Persons. 10 eggs V4, tsp. of salt. 1 tbsp. of butter Preparation: Beat the eggs in a dish 5 minutes, adding salt. Heat the butter in a broad pan or spider, pour in the eggs and let them get firm over a slow fire. Lift witih a knife once or twice and carefully slip on a hot platter to serve. No. 11— SCRAMBLED EGGS, ENGLISH STYLE. Quantity for 6 Persons. 10 eggs Salt 3 tbsps. of finely chopped 1 pinch of white pepper champignons 1 tbsp. of butter % cup of cream Preparation: The eggs are beaten 5 minutes with cream, salt, pepper, then champignons added. The butter is heated in a pan, the eggs poured in and stirring gently, let them get firm, then serve on a hot platter. No. 12— SCRAMBLED EGGS WITH RED HERRING. Quantity for 6 Persons. 3 red herrings 1 pinch of pepper 6 eggs 2 tbsps. of butter 1 pinch of salt Preparation: The herrings are skinned and the bones re- moved from them, then stewed in the hot butter. Eggs, salt and pepper are well beaten and poured over the fish. Let the eggs get firm and serve on a hot platter. No. 13— SCRAMBLED EGGS WITH CHIVES. Quantity for 6 Persons. 10 eggs % tsp. salt 2 tbsps. of chives 1 pinch of white pepper % cup of milk Preparation: The preparation is the same as No. 9. The chives are strewn on or mixed in wlhile baking. — 223 — No. 14— STUFFED EGGS, (DEVILED EGGS). Quantity for 6 Persons. 6 eggs 1 tsp. of mustard 1 tbsp. of butter 1 pinch of pepper % tsp. finely cliopped parsley 1 pinch of sugar 1 tsp. chopped capers 1 tsp. of lemon juice ^ tsp. of salt Preparation: The eggs are cooked 15 minutes, cooled, peeled, cut into halves, the yolk taken out and mixed well with butter, parsley, capers, salt, pepper, sugar, lemon juice and mustard and put back into the whites of the eggs. Place lettuce leaves on a platter, garnish with sardines and put the stuffed eggs on. No. 15— ANOTHER FORM OF STUFFED EGGS. Quantity for 6 Persons. 8 eggs Vi tsp. of salt % lb. of caviar 1 pinch of pepper 12 crab tails 2 tbsps. of cream or bouillon 2 tbsps. of oil 1 Vz layers of white gelatine 1 tbsp. of lemon juice Preparation: The eggs are cooked 15 minutes, cooled, the top carefully cut off and the inside carefully scooped out with a small spoon, so the shell is not destroyed or broken. The white of egg is chopped fine, the yolk stirred with oil, which is put in by drops, mixed with lemon juice, salt, pepper, sugar, cream. The gelatine is dissolved in a tablespoonful of warm water, strained and also stirred in with the yolk mixture. The crab tails are cut into small pieces. The caviar is poured into a sieve and cold water poured on plentifully, then drained off. Now fill each egg with a little dressing, then crab meat, then chopped white of egg, dressing and caviar; repeat this until the egg is filled. Re-place the tip of the egg and put Uhe eggs on ice or prepare them the day before serving, then no ice is needed. Garnish with lettuce. — 224— CHAPTER 15. Omelets, Pancakes, Waffles, Noodles and Pie. The Various Preparations of Omelets, Pancakes, Waffles, Noodles, as Sweet Pastry cind Small Side-dishes. PIES. No. 1— OMELET FOR BREAKFAST. Quantity for 6 Persons. 10 eggs 1 tbsp. butter 4 tbsps. of cream or milk 1% tsps. of flour M, tsp. salt Preparation: The yolks of 10 eggs are beaten 3 minutes with cream, flour, salt. The beaten whites are stirred in light- ly. A large round spider is heated, the butter melted in it, the egg batter poured in and baked 1 minute on the stove, then put into the oven for 5 minutes. The omelet must be a nice yellow color ; do not turn it over. Serve on a hot platter. No. 2— SWEET OMELET AS DESSERT. Quantity for 6 Persons. S eggs 1 tbsp. of butter 3 tbsps. of milk or cream % glass jelly or preserves % tsp. of salt

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