Scrambled Eggs
From Home dissertations, 1891
Avoid overcooking and serve on a warm dish.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 122. The excerpt below is the record exactly as published.
SCRAMBLED EGGS. Heat two ounces of butter in a frying-pan ; break six eggs in a bowl, and throw a half teaspoon of salt over them ; pour them, unbeaten, into the hot butter, and as they cook, scrape them from the sides and bottom of the pan. Cooking them in this way leaves strips of the white and yellow through the dish. If this is not liked, the eggs may be beaten before they are put in the frying-pan, and stirred constantly while cooking to avoid the large pieces. Be careful not to let them get stiff, nor have the dish on which they are served too hot. When served, sprinkle with pepper. One gill of milk or cream
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