Scrambled Eggs

Ingredients

• 5 eggs slightly beaten
• 1/2 C. milk
• 1/2 t. salt
• 1 T. melted butter
• f. g. pepper

Method

1. 1

   Pour mixture into a double boiler containing melted butter.

2. 2

   Cook until creamy, stirring lightly and constantly.

3. 3

   Serve on toast.

Nutrition per serving

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 21. The excerpt below is the record exactly as published.

scrambled eggs, allowing one Qg.g to each person. Drawing: Draw a diagram on the board and show the amount of f.it, protein, water and mineral matter the q^^ contains. Eectpes Boiled Eggs Allow 2 C. of water for 1 egg and 1 C. for each additional egg 1. Soft: Lower eggs into dish of boiling water with a spoon. Let stand where it will keep hot — not boil — covered — from 5 to 7 m. Note: The white should be soft and jelly-like and the yolk soft but not liquid at 7 m. 2. Hard: Same method as above — cook 40 to 45 m. Note: Cover with cold water, allow to stand a few minutes before peeling. The egg should be dry and mealy. Simple Courses in Home Economics 61 Scalloped Eggs Arrange chopped, hard-cooked eggs in alternate layers with medium white sauce. .Cover with buttered crumbs. Brown in moderate oven. Serve hot. Six eggs will serve eig;ht. Scrambled- Eggs 5 eggs^slightly beaten 1/2 C. milk 1/2 t. salt f. g. pepper Pour mixture into a double boiler containing 1 T. melted butter

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