Scrambled Eggs with Onions

Ingredients

• 2 slices of Spanish onion
• 4 eggs
• plenty of butter
• salt to taste
• pepper to taste

Method

1. 1

   Chop onions, cook in butter until soft, add beaten eggs with salt and pepper, stir until nearly set, then serve.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 63. The excerpt below is the record exactly as published.

Scrambled Eggs with Onions — Chop coarsely 2 slices of Spanish onion; put them into a sauce- pan with plenty of butter, and when they are thoroughly cooked, without having taken any color, throw in 4 eggs beaten together with pep- per and salt to taste; keep on stirring till the eggs are nearly set, and then serve. Scrambled Eggs with Fish— Pick out the meat of any remnants of fish, such as salmon, turbot, cod, haddock or whiting, and with a silver fork break it up small; take 2 tablespoon- fuls of this and 4 eggs; beat the whole together with a little pepper and salt to taste, and a little parsley finely minced; then proceed as in first recipe. 134 White Ribbon Cook Book. Scramlbled Eggs with Ham — Beat up a tablespoonful of grated ham with 4 eggs, and pepper to taste

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