Scrambled Eggs à l'Allemande

Ingredients

• 6 eggs
• ½ even teaspoonful salt
• 1 tablespoonful cold water
• 1 tablespoonful butter

Method

1. 1

   Beat eggs with salt and water until light.

2. 2

   Melt butter in a frying pan, add eggs, and stir until firm.

3. 3

   Serve on a warm plate.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 355. The excerpt below is the record exactly as published.

1 tablespoonful butter over the fire ; as soon as hot break into it 1 egg, incline it slightly so that the butter is all around the egg, pour the hot butter with a spoon over the egg for 1 minute, then turn oyer and fry Y, minute on the other side. Lift it up with a cake turner, dress on a hot dish ; pro- ceed and fry the remaining eggs the same way, until the desired quantity is cooked ; if necessary add more butter, lard, or oil as the frying continues ; season with a little salt and white pepper. Eggs fried & I'Allemande. — Place a small frying pan with 1 tablespoonful pure leaf lard or butter over the fire ; as soon as hot break in 1 egg, keep pouring the hot butter over the egg with a spoon until the yolk is covered with a thin white sheet ; then care- fully lift it up with a cake turner, dress on a hot dish, and sprinkle over a little seasoning salt ; proceed until the desired quantity of eggs are cooked ; each egg must be cooked separately, and more lard or butter added if necessary. Eggs an Miroir^ Fried.— Break 2 eggs in a cup. Place a small frying pan with Ys tablespoonful butter over the fire ; as soon as melted put in the eggs, fry over slow fire till the white is firm and the yolk soft ; remove them with a cake turner, being careful not to break the yolk, and serve. Eggs an Hiroir^ Baked. — Butter a pie plate large enough to hold 6 eggs without crowding; break in 6 eggs, one beside the other; season with Ys even tcaspoonful salt. Place the plate for a few minutes in a hot oven to bake (about 2 to 3 minutes) till the white is firm. Bemove the plate, cut with a round cutter the eggs into a perfect round shape, lift with a cake turner on to a warm dish, and serve, or use for garnishing. Or put them on a crotlton of same size as the egg, which should be cut with the same cutter, or on a piece of toast of same size. Another way is to cut boiled ham into round slices of same size as the egg and croiiton ; fry it for 1 minute in butter on each side, then put it on the cro&ton, on 634 BQG DISHES. top the ham place the egg. Another way is to butter a silyer dish large enough to hold the desired quantity of eggs to be cooked, break in the eggs one beside the other, taking care to keep the yolks apart ; season with a little salt, place them for 2 minutes in a hot oven, set the dish into another, and serve. Eggs scrambled & la Fran^aise. — Melt 1 ounce of butter in a small low saucepan, break into it 4 eggs, season with 74 even tea- spoonful salt, a pinch of white pepper and nutmeg, stir for 3 min- utes, put the eggs on a hot dish, sprinkle over 1 tablespoonfnl lemon juice, and serre. Eggs scrambled ft I'Allemande.— Break 6 eggs into a bowl, add Ys even teaspoonf ul salt, and beat the eggs with an egg beater until very light ; then add to every egg 1 tablespoonf ul cold water

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