6. Scrambled Eggs.
Ingredients
Directions
Prepare
Prepare a frying pan and heat it.
Prepare a broad-bladed knife.
Prepare a tablespoonful of butter (or butter substitute) to melt in the pan.
Allow one egg per person.
Cook the eggs unbeaten
Melt the butter in the pan.
Break the eggs into the pan without beating them.
Scrape the eggs from the bottom of the pan with the knife, moving quickly.
Continue until the eggs are softer than desired, then remove from heat.
Sprinkle salt before the last scramble.
Serve immediately.
Cook the beaten eggs
Beat the eggs, adding a tablespoonful of water per egg and a pinch of salt per egg.
Melt butter in the pan.
Break the beaten eggs into the pan.
Scrape as in the previous method, with the knife, moving quickly.
Continue until desired softness, then remove from heat.
Sprinkle salt before the last scramble.
Serve immediately.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
Explore the science
What each ingredient does
- Eggs (in the method)
- Proteins set into soft curds as they heat, forming the body of the dish.
- Butter
- Fat that coats the pan, prevents sticking and adds richness and flavour.
The step that matters
Remove the eggs from heat while still soft. Eggs keep cooking from residual heat in the pan. Removing them before they look fully set keeps the curds tender and moist, while overcooking squeezes out moisture and makes them dry and rubbery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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