Scrambled Eggs with Asparagus-tops

Ingredients

• twelve fresh eggs
• a quarter of a bunch of freshly boiled asparagus-tops
• three ounces of butter
• a pinch of salt
• half a pinch of pepper

Method

1. 1

   Prepare as for scrambled eggs, adding asparagus-tops after mixing with butter.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 152. The excerpt below is the record exactly as published.

twelve fresh eggs. When, and only when, the water boils, rapidly but carefully crack six of them, one by one. As success to have them in proper shape and cooked to perfection depends upon how they are handled, special care should be taken to crack them as rapidly as possible, care- fully avoiding to break the yolks, and dropping each one right on the spot where the water bubbles, and as near the boiling-point as possible. Poach for one minute and a quarter from the time that the water boils after the eggs were put in. Lift them up with a skimmer, lay them on the freshly prepared toasts, or use for any other desired purpose; and repeat the same with the other six. If handled strictly as above de- scribed you will have them to perfection, and no necessity of trimming any superfluous adherings; serve when required. 405. Scrambled Eggs. — Melt three ounces of butter in a saucepan, break into it twelve fresh eggs ; season with a pinch of salt, half a pinch of pepper, and a third of a pinch of grated nutmeg. Mix thoroughly without stopping for three minutes, using a spatula, and having the pan on a very hot stove. Turn into a warm tureen, add a little verjuice or lemon juice, and send to the table very hot. 406. Scrambled Eggs with Asparagus-tops. — To be prepared exactly the same as for No. 405. After the eggs have been well mixed with butter in the pan, there is added a quarter of a bunch of freshly boiled asparagus-tops. 407. Scrambled Eggs with Truffles.— Place in a saucepan four good- sized, sliced truffles with a glassful of Madeira wine. Reduce to about half, which will take two minutes ; add a tablespoonful of butter ; season with one pinch of salt and half a pinch of pepper. Crack into the saucepan EGGS. 2 I 3 twelve eggs, mix all well together with the spatula for three minutes on a very hot stove without stopping. Turn into a hot tureen and serve. 408. Scrambled Eggs with Smoked Beef.— Fry in a sautoire for one minute two ounces of finely minced smoked beef. Scramble twelve eggs as for No. 405, mixing with the above prepared beef. Any kind of gar- nishing may be added to the scrambled eggs. 409. Scrambled Eggs With Chicory. — Blanch for fifteen minutes a good-sized head of chicory; drain it and cut it into one-inch lengths. Put these in a saucepan on the hot stove with an ounce of butter and one minced onion, fry, and then moisten with half a pint of broth (No. 99), adding a pinch of salt

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