Scrambled Eggs No. 1

Ingredients

• 4 eggs
• 1/2 teaspoon pepper
• 4 tablespoons milk or cream
• 1 teaspoon chopped parsley
• 1 teaspoon salt
• 2 tablespoons butter

Method

1. 1

   Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk.

2. 2

   Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep mixture uniformly delicate.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 45. The excerpt below is the record exactly as published.

4 tablespoons milk or cream 1 teaspoon chopped parsley 1 teaspoon salt 2 tablespoons butter Beat egg slightly, enough to blend yolks and whites ; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowl}', lifting carefully with a spoon to keep mixture uniformly delicate. Scrambled Eggs No. 2 Prepare the same as Scrambled Eggs No. 1, beating yolks and whites separately. Many persons have better success scrambling eggs in a double boiler instead of in a frying pan. Scrambled eggs can be varied in appearance and flavor by adding various cliopped meats, condiments, vegetables, cheese, or mushrooms. Fried Eggs Melt butter, bacon fat or pork fat in frying pan ; when it bubbles, turn in egg^ which has been previously broken into a cup ; when white is set, baste with liquid fat. If desired hard, turn and cook on both sides. Omelet 2 eggs I teaspoon salt 2 tablespoons hot water or hot milk 1 tablespoon butter Beat eggs well ; add salt and milk. Melt butter in fry- ing pan ; add egg mixture ; shake pan vigorously until egg begins to brown on under side ; then let it stand until EGGS 115 golden brown, on part of range where it will not burn. If moist on top, place in oven to dry. Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish, and serve. Omelets may be varied in the following ways: — Bacon Omelet^ by adding finely chopped cooked bacon before folding. Cheese Omelet^ by adding grated cheese before folding. Creamed Salt Fish Omelet^ by combining creamed salt fish and finely chopped red pepper, and adding to omelet before folding. Kidney Omelet^ by adding stewed kidneys, highly seasoned. Mushroom Omelet^ by adding mushrooms. And continuing through a multiplicity of combinations. Foamy Omelet Same ingredients as for first omelet, beating yolks and whites separately and combining ingredients in a way to produce a foamy appearance before pouring into omelet pan. Creamy Omelet 4 eggs I teaspoon pepper \ teaspoon salt 2 tablespoons flour J cup milk 1 tablespoon butter Melt butter ; add flour, milk, and yolks of eggs, beaten until lemon-colored and thick. Beat whites until stiff, cut, and fold into first mixture; add seasonings; pour into buttered pan, and cook as first omelet. Turn on to a hot platter ; garnish with white sauce, and parsley. Note. — For a sweet omelet add one fourth cup sugar to the yolks of eggs of above omelet. 116 LOWNEY'8 COOK BOOK Goldenrod Eggs 6 slices butter toast ^ teaspoon salt 6 hard-cooked eggs few grains cayenne 2 cups white sauce I teaspoon pepper Remove shell from eggs ; chop whites finely ; add to white sauce. Press yolks through sieve and add season- ings. Pour white sauce over toast arranged on a platter, and garnish with yolks of eggs and parsley. This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast. Stuffed Eggs 6 eggs hard-cooked ^ cup finely minced chicken or I cup white sauce other meat 1 tablespoon chopped red salt, pepper, Worcestershire sauce pepper Cut eggs in halves lengthwise, remove yolks, and mash. Add meat and seasonings ; moisten with white sauce ; press in shape of ball and return to white. These eggs may be placed in a dish, covered with white sauce and buttered crumbs, and baked; or covered with a small square of paraf- fine paper daintily twisted at the ends, for a picnic dish. French Omelet 2 eggs I teaspoon salt 2 tablespoons hot water few grains cayenne 1 tablespoon butter Melt butter in frying pan, add well-beaten eggs, to which seasonings and hot water have been added. Cook on cool portion of range, lifting mixture as for scrambled eggs. When creamy, pour into a hot buttered frying pan, brown delicately, fold, and serve. Garnish with parsley. EGGS 117 German Omelet 2 eggs salt, pepper, nutmeg 1 yolk 4 cup finely chopped chives \ cup cream 2 tablespoons butter

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