Scrambled Eggs

Ingredients

• 2 eggs
• 1 tablespoon milk
• a sprinkle of salt

Method

1. 1

   Break 2 eggs into a bowl, add 1 tablespoon milk, and beat only slightly.

2. 2

   Oil a frying pan, and when hot, add the eggs and a sprinkle of salt, and scrape the bottom of the pan continuously until the mixture is soft and jellied.

3. 3

   Remove the eggs from the fire while they are softer than wished for serving, as they will continue to cook and harden after they are removed from the fire.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 126. The excerpt below is the record exactly as published.

SCRAMBLED EGGS Break 2 eggs into a bowl, add i tablespoon milk, and beat only slightly. Oil a frying pan, and when hot, add the eggs and a (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 15 SCIENCE of FOOD and COOKERY sprinkle of salt

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