Scrambled Eggs

Ingredients

• a lump of butter the size of a hen's egg
• half a dozen eggs

Method

1. 1

   Put a lump of butter the size of a hen's egg into a hot frying-pan.

2. 2

   When melted and very hot, toss in a half dozen eggs which have been previously broken into a dish; sprinkle over them salt and pepper, and with a spoon stir from right to left, mixing all well together.

3. 3

   Serve at once in a hot dish.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 93. The excerpt below is the record exactly as published.

SCRAMBLED EGGS. Put a lump of butter the size of a hen's egg into a hot frying-pan. When melted and very hot, toss in a half dozen eggs which have been previously broken into a dish ; sprinkle over them salt and pepper, and with a spoon stir from right to left, mixing all well together. Serve at once in a hot dish. The New Kentucky Home Cook Book. 183 FRIED HAM AND EGGS (See page 62.) SPANISH EGGS. Steam one hour one tea-cupful of rice in one quart of water, to which has been added one tea-spoonful of salt. When done, stir in a table-spoonful of butter, and spread lightly on a dish. On the rice place six eggs, over which scatter salt and pepper and a little drawn butter ; set it in the oven until the eggs are cooked. Serve very hot. Poached eggs are very nice served in this way. BREADED EGGS. Boil hard half a dozen eggs

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