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Scrambled Eggs

From an old cookbook · modernised transcription
By Colbrath, M. Tarbox · From a historical cookbook (Internet Archive) · 1 ingredients
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Scrambled Eggs

Ingredients

Directions

  1. 200 WHAT TO GET FOE BREAKFAST.

  2. spoonful of butter, with a saltspoonful of salt, and pour in the eggs. Begin at once to stir to and fro from the bottom, as the e2:s hardens there first. Keep all the egg stiiTed together, till there is no liquid, but a delicate mixture of white and yellow, moist but not running, that will heap on a dish. When just right, turn quickly into a dish and serve. If left in the hot pan it will go on harden- ing, and is not fit to be served.

By Colbrath, M. Tarbox. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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