Scrambled Eggs with Truffles

Ingredients

• 6 eggs
• ½ teaspoonful salt
• 4 tablespoonfuls of cream
• 2 ounces butter
• 2 tablespoonfuls fine-cut truffles

Method

1. 1

   Beat eggs with salt and cream until light.

2. 2

   Melt butter, pour in eggs, stir until thick, add truffles, and serve on a warm dish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 356. The excerpt below is the record exactly as published.

teaspoonful salt and a little white pepper, beat until light. Place a small-sized frying pan with 1 ounce butter over the fire ; as soon as melted pour in the eggs ; when they begin to set draw them with a spoon from the edge of pan to the center until they become thick ; then serve on a warm dish. Scrambled Eggs and Bacon.-— Cut 2 ounces bacon into pieces Y« finger long and Y* iiich thick, place it in a frying pan over the fire, fry until light brown. Beat up 6 eggs until very light, add them to the pork, season with Yt ^^^^ teaspoonful salt ; as soon as they begin to set, draw the eggs with a spoon from the sides of pan to the middle ; when firm, but still soft, put them on to a warm dish and serve. Scrambled Eggs with Truffles.— Break 6 eggs into a bowl, beat with an egg beater until very light ; season with Yt ^^cn tea- EGG DISHES. 585 spoonful salt, add 4 tablespoonfuls of cream, beat i minutes longer. Place a small saucepan with 2 ounces butter over the fire, as soon as melted pour in the eggs, stir until they thicken ; then draw to side of stove, add 2 tablespoonfuls fine- cut truffle

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