Scrambled Eggs

Ingredients

• 4 eggs
• 1 teaspoonful salt
• £ cupful milk
• 1 tablespoonful butter
• Pepper

Method

1. 1

   Scald the milk in a double boiler and add the butter.

2. 2

   Beat the eggs and add the seasoning.

3. 3

   Pour the hot milk over the egg mixture; return the whole to the double boiler, and cook, stirring constantly.

4. 4

   When the mixture is thick and lumpy but not tough, remove from the double boiler and serve at once.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 41. The excerpt below is the record exactly as published.

Scrambled Eggs. See below.) Experiment 40: Comparison of Eggs Beaten with a Dover Egg Beater and with a Wire Spoon. — Half the pupils of the class beat eggs with Dover egg beaters and the other half with wire spoons. Compare results. What is the difference in the size of the air cells made by using the different utensils ? Is there any difference in the quantity of the beaten eggs ? Which contains the more air ? Experiment 41 : Effect of Beating Egg Yolk and White Separately. — Separate an egg and beat thoroughly the white and then the yolk with a Dover egg beater or wire spoon. What is the approximate in- crease in quantity ? Which becomes lighter when beaten, — a whole or a separated egg ? From this explain why every bit of yolk should be removed from the egg white before beating, if it is desired to beat the egg white as stiff as possible. (Use this egg for making Foamy Omelet. See below.) SCRAMBLED EGGS 4 eggs Pepper 1 teaspoonful salt £ cupful milk 1 tablespoonful butter

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