Stirred Eggs

Ingredients

• One gill rich brown gravy or stock
• One tablespoonful butter
• One tablespoonful minced parsley
• Five eggs
• Half teaspoonful salt
• Half saltspoonful white pepper

Method

1. 1

   Melt the butter in the blazer, add the gravy, and when this is hissing hot, stir in the eggs, broken in a bowl and beaten as for scrambled eggs.

2. 2

   Stir until they thicken; season, and just before serving sprinkle with the minced parsley.

3. 3

   Serve on toast.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 4. The excerpt below is the record exactly as published.

STIRRED EGGS. One gill rich brown gravy or stock. One tablespoonful butter. One tablespoonful minced parsley. (30eginnm$ tyit§ f^e (Egg /? Five eggs. Half teaspoonful salt. Half saltspoonful white pepper

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