Scrambled Eggs

Ingredients

• six eggs
• a tablespoonful of milk or cream
• half an ounce of fresh butter

Method

1. 1

   Beat eggs with seasoning and milk or cream.

2. 2

   Melt butter in chafing dish, pour in eggs, and stir until they begin to set.

3. 3

   Serve with toasted bread.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

scrambled eggs, and serve on pieces of toasted and buttered bread. Eutterefc Eggs. {CEufs brouilUs au Beurre.) Beat up six eggs and add two table-spoonfuls of milk or cream, season to taste with salt and pepper. Melt one and a half ounces of butter in a chafing dish ; when hot, pour in the eggs and stir quickly until the eggs commence to set. Have some pieces of toast made, butter them and place them on a hot dish, pile the mixture upon it, and serve hot. Currteb Eggs. ( CEufs & I’lndtenne.) Boil three eggs till hard (about ten minutes), remove the shells, and place them in cold water. Melt one ounce of butter in the chafing dish and fry in it two small peeled and finely chopped shallots. As the shallots begin to get brown, add one table-spoonful of curry powder and a dessert-spoonful of flour. Let this brown to- gether whilst stirring, then add one gill of stock or water mixed with a teaspoonful of “ Lemco ” Chafing Dish Cookery 37 and a table-spoonful of cream. Stir till it bolls, and let it simmer for a few minutes. Cut the eggs into slices or quarters, lay these into the prepared sauce, and let them cook gently for about ten minutes ; serve with some nicely cooked plain rice. Curne& Bags. Another Method. Peel and chop finely half a small onion, fry this a light brown in an ounce of butter in the blazer of a chafing dish ; add a dessert-spoonful of “ Laxami ” curry powder, and a level table- spoonful of flour. Blend these well together and let them get slightly brown, then moisten with one and a half gills of chicken, veal or other white stock ; stir till it boils, and add two tablespoon- fuls of cream ; season to taste with salt and a very little pepper. Now add four or five hard- boiled eggs cut into slices and let simmer gently for about ten minutes ; serve hot with some well boiled rice. Bags a la Jar&tntere. Drain in a colander or sieve half a pint of vegetable macedoine. Melt one ounce of butter in the chafing dish, and fry in it four to six finely chopped mushrooms, then put in the vegetables, and fry them together for a few minutes. Now moisten with one gill of bechamel or other good white sauce, place on top four hard-boiled eggs, cut into slices, and season to taste with salt, pepper, and nutmeg. Shake the dish so as to mix its contents, simmer gently for ten minutes, and serve hot with fingers of toast. Bncbopg Bggs. (( Em/s hrouilUs aux Anchois.) Cut the fillets of six anchovies into small dice, mix them with six well-beaten eggs, to which a table-spoonful of cream or milk has been added, and season with pepper, but no salt. Pour this 3.8 Chafing Dish Cookery into the chafing dish containing three-quarters of an ounce of melted butter, stir till the eggs com- mence to set, and serve on pieces of toasted and buttered bread. Scrambled Eggs. {CEufs brouilUs.) Break six eggs into a basin and beat up with a fork, season with salt and pepper, and add a table-spoonful of milk or cream. Melt half an ounce of fresh butter

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