Scrambled Eggs

Ingredients

• 4 eggs
• 1 oz. butter
• salt to taste
• pepper to taste
• a little finely-minced parsley

Method

1. 1

   Beat eggs with salt and pepper, melt butter in a saucepan, add eggs, stir constantly until nearly set, then add parsley.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 63. The excerpt below is the record exactly as published.

Scrambled Eggs — Beat up 4 eggs, with salt and pepper to taste; put 1 oz. butter into a saucepan; directly it is melted put in the eggs, and keep constantly stirring with a spoon until they are nearly set, adding at the last a little finely-minced parsley. Scrambled Eggs with Asparagus — Parboil some asparagus points, cut the size of peas, in salted water, drain them and toss them in a little butter till quite hot. Scramble some eggs as in the preceding recipe, and, when nearly set, add the asparagns points instead of the parsley. Scrambled Eggs with Tomatoes — Beat up 4 eggs with a tablespoonful of French tomato sauce, or one large tomato, peeled, freed from pips, and chopped small, and proceed as above. Scrambled Eggs with Onions — Chop coarsely 2 slices of Spanish onion; put them into a sauce- pan with plenty of butter, and when they are thoroughly cooked, without having taken any color, throw in 4 eggs beaten together with pep- per and salt to taste

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