Scrambled Eggs

Ingredients

• eggs
• one-third teaspoonful salt
• two tablespoonfuls butter

Method

1. 1

   Put eggs into a well-greased pan.

2. 2

   When the whites have begun to set, stir from the bottom of the pan until done.

3. 3

   Add a piece of butter, pepper, and salt.

4. 4

   Alternatively, beat the eggs with a spoon, heat butter in the frying-pan, stir in the eggs, and continue stirring until set.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 48. The excerpt below is the record exactly as published.

scrambled eggs or omelets. Of course, the desiccated powder cannot be fried, boiled, or poached. Fried Eggs. — Have the frying-pan scrupulously clean. Put in it just enough butter, dripping, or other fat, to prevent the eggs sticking. Break eggs separately in a cup, and drop them, one at a time, into the pan when it is hot. The fire should be moderate. As the eggs fry, raise their edges and ladle a little of the grease over the yolk. In two or three minutes they will be done. Eggs fried longer than this, or on both sides, are leathery and unwholesome. Scrambled Eggs. — Put into a well-greased pan as many eggs as it will hold separately, each yolk being whole. When the whites have begun to set, stir from bottom of pan until done (buttery, not leathery). Add a piece of butter, pepper, and 100 CAMP COOKERY. salt. Another way is to beat the eggs with a spoon. To eight eggs add one-third teaspoonful salt. Heat two tablespoonfuls butter

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