Scrambled Eggs I

Ingredients

• 4 eggs
• 4 tbs. milk
• i ts. salt
• Spk. pepper
• 2 tbs. butter
• 1 ts. chopped parsley (if desired)

Method

1. 1

   Beat the eggs only until the yolks and the whites are mixed.

2. 2

   Add the salt, pepper, milk, and parsley.

3. 3

   Melt the butter in a frying pan or the upper part of a double boiler; pour in the egg mixture and cook it slowly until it is creamy, scraping the mixture from the bottom.

4. 4

   Turn it into a hot dish and serve it at once.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 28. The excerpt below is the record exactly as published.

SCRAMBLED EGGS. II No. 90 may be varied by adding a variety of chopped meat, chopped cheese, mashed vegetables, etc. RECIPE 92. CREAMY EGGS Creamy eggs are prepared in same way as scrambled eggs, excepting that 1 c. milk must be added for each egg. The mixture must be cooked in a double boiler and stirred all the time it is cooking.* RECIPE 93. STUFFED OR PICNIC EGGS 4 hard-cooked eggs Cut the eggs into halves lengthwise, re- i c. medium white move the yolks and mash them. Add the sauce meat, seasoning, and white sauce ; press it RECIPE 90. 4 eggs 4 tbs. milk i ts. salt Spk. pepper 2 tbs. butter 1 ts. chopped pars- ley (if desired

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