Scrambled Eggs

Ingredients

• 5 eggs
• 1 tsp. pepper
• 1/2 c. milk
• 1 tsp. salt
• 2 tbsp. butter

Method

1. 1

   Beat eggs slightly, add seasonings and milk.

2. 2

   Heat omelet pan, put in butter, and when melted pour in the mixture.

3. 3

   Cook until creamy, stirring and scraping from the bottom of the pan.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 49. The excerpt below is the record exactly as published.

Scrambled Eggs Ingredients : 5 eggs I tsp. pepper \ c. milk I tsp. salt 2 tbsp. butter Method : Beat eggs slightly, add seasonings and milk. Heat omelet pan, put in butter, and when melted pour in the mixture. Cook until creamy, stirring and scraping from the bottom of the pan. Omelets For omelets select large eggs. Use i tbsp. of liquid and \ tsp. of salt for each egg. Never try to make an omelet using more than 4 eggs, as mixture will brown before being cooked through. Keep an omelet pan especially for omelets and see that it is kept clean and smooth. EGGS, SOUFFLES, AND CROQUETTES III Foamy Omelet Ingredients : 2 eggs 2 tbsp. milk or water j tsp. salt cayenne or white pepper i tsp. butter Method: Beat yolks of eggs until light and creamy; add seasonings and milk. Beat the whites until stiff, but not dry; cut into yolks. Heat an omelet pan, rub it with butter, pour in the mixture and spread it evenly on the pan. Cook over low flame. When set, put in hot oven for a few minutes to dry on top. Fold and serve at once. French Omelet 4 eggs I tsp. pepper 4 tbsp. milk \ tsp. salt 2 tsp. butter Method : Beat eggs slightly, enough to blend yolks and whites. Add milk and seasonings. Put butter in hot omelet pan ; when melted, pour in mixture and place over a low flame. As it cooks draw the edges toward the center with a knife until the whole is of a creamy con- sistency. Place on hotter part of range that it may brown quickly. Fold and turn on hot platter. Additions: Grated cheese, jelly, jam, chopped meats, peas, or parsley placed in omelet before folding, or a highly seasoned tomato sauce may be served around it. Egg-in-Nest Arrange stiffly beaten white of an egg on a slice of buttered toast. Make a depression in the center and drop in the unbeaten yolk. Sprinkle with salt. Brown in a moderate oven. 112 LABORATORY MANUAL OF FOODS AND COOKERY Scrambled Eggs with Tomato Sauce Ingredients : 6 eggs 4 tbsp. butter if c. tomatoes i slice onion 2 tbsp. sugar \ tsp. salt | tsp. pepper Method : Simmer tomatoes and sugar five minutes ; brown butter and onion three minutes ; remove onion and add tomatoes, seasonings, and eggs slightly beaten. Cook as scrambled eggs. Eggs a la Goldenrod Ingredients : 3 hard-cooked eggs \ tsp. salt i tbsp. butter f tsp. pepper

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