Scrambled Eggs with Tomatoes

Ingredients

• 2 ripe tomatoes
• 1/2 tablespoonful butter
• 1/4 even teaspoonful salt
• 1/4 teaspoonful pepper
• 1/4 teaspoonful sugar
• 6 eggs

Method

1. 1

   Peel and quarter the tomatoes, cook them in butter with salt, pepper, and sugar for 10 minutes.

2. 2

   Beat the eggs until light, season with salt, then scramble them in a saucepan with melted butter.

3. 3

   Add the tomatoes, stir for 2 minutes, and serve on toast.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 357. The excerpt below is the record exactly as published.

1 tablespoonful butter over the fire ; as soon as melted pour in the eggs, stir until they begin to thicken, then add the beef, stir a few minutes longer; serve on a warm dish with toast or bread and butter. 636 BOO DISHES. Scrambled Eggs with Shrlmps.—Place a saucepan with Vt tablespooaful butter over the fire^ add Ys pint of fresh boiled shrimps, stir and cook a few minutes. Scramble 6 eggs the same as in foregoing recipe* 3dd the shrimps, stir for 1 minute, and serve. Scrambled Eggs w^th Tomatoes. — Peel and cut into quar- ters 2 ripe tomatoes ; pla.^ a small frying pan with Y, tablespoonful butter over the fire ; add the tomatoes, season with Ys even teaspoon- ful salt, Y4 teaspoonful pepper, and the same of sugar, cook 10 min- utes without a cover. Break 6 eggs into a bowl, beat with an egg beater until very light, season with Y4 e^en teaspoonful salt. Place a saucepan with 1 tablespoonful butter over the fire ; as soon as melted add the eggs, stir until thej begin to thicken, then add the tomatoes ; stir and cook 2 minutes, then serve on toast German Omelet. — Separate the whites and yolks of 3 eggs, beat the whites to a stif! broth. Mix the yolks with Y4 teaspoonful salt and 3 tablespoonfuls of cold water, pour the yolk mixture slowly into the whites while beating constantly. Place an omelet or a medium-sized frying pan over the fire with 1 tablespoonful butter ; as soon as hot pour in the egg mixture ; do not stir, but when the eggs begin to set, slip a broad-bladed knife under the omelet to keep it from burning at the bottom, and shake the pan to and fro. When light brown on the under side, place the pan for 2 or 3 minutes in a hot oven to bake it a little on top ; then remove, slip the knife under one side of the omelet and double in half, slip it on to a hot dish, and serve. If liked, 1 tablespoonful fine- chopped parsley may be added to the omelet mixture before baking. French Omelet. — Break 6 eggs into a pitcher, beat 4 minutes with an egg beater, season with Ys even teaspoonful salt Place an omelet pan or a medium-sized frying pan with 1 tablespoonful but- ter over the fire ; when very hot, pour in the eggs, draw with a fork from the edge of pan to the center; when the omelet begins to get firm, let it remain Ys minute without stirring, then fold it over each £QG DISHES. 537 side 80 that the 2 sides meet in the center. Turn the omelet on to a hot dish, the folded side underneath, and serve. A tablespoonfnl of fine-chopped parsley may be added to the egg mixture before they are baked, or fine-cut chives. Spanish Omelet. — Place a saucepan with 1 ounce butter over the fire; add 1 fine-chopped onion, 1 fine-chopped green pepper without the seeds, cook 5 minutes without browning ; add 2 table- spoonfuls fine-chopped mushrooms, Yt cupful canned tomatoes, 1 even teaspoonful salt, Yt even teaspoonful pepper, 1 tablespoonfnl fine- chopped ham, Yt teaspoonful sugar

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