Scrambled Eggs No. 1

Ingredients

• half a teaspoonful of butter for each egg
• an egg

Method

1. 1

   Melt butter in an omelet pan, pour in the eggs without beating, scramble lightly as they set, season to taste, and serve.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 143. The excerpt below is the record exactly as published.

an Egg, — See under the title Boiling, page 70. To Poach an Egg. — Break the egg into a cup, from which slip it carefully into water at boiling temperature, but not actively boiling. Let it remain until cooked as desired, then lift from the water with a spatula or skim- mer, and serve on dipped or buttered toast. The water in which eggs are poached should be well salted. Egg poachers, which hold the eggs in shallow tin cups over a pan of boiling water, where they are cooked by the steam, are easily handled and very convenient. To Saute Eggs. — Break into separate cups as many eggs as are to be cooked. Have, smoking hot, in the saute pan or spider a teaspoonful of bacon or ham drip- pings, or clarified butter for each egg. Put the eggs, one at a time, into the pan, and as soon as they are all in add two tablespoonfuls of hot water, cover the pan with a close-fitting lid, and cook over a quick fire one minute, when it will be seen upon lifting the lid that the steam has drawn the white neatly over the yolk of each egg. Continue the cooking more slowly until done as desired, 311 312 The Art of Cookery. Scrambled Eggs No. i. — Put in an omelet pan half a teaspoonful of butter for each ^

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