The recipe
Ingredients
Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Break 3 or 4 dozens of eggs into an oiled agate or aluminum kettle, add salt and water, beat slightly, and set kettle into hot water.
Stir occasionally at first, then more often as eggs begin to set.
Do not try to keep warm long, but make fresh lots as required.
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
- Proteins set into a soft, tender mass as heat coagulates them, forming the body of the dish.
The step that matters
Stirring as the eggs begin to set. Egg proteins set quickly once heated. Stirring more often at that point keeps the curds small and soft, while less stirring lets large, firm lumps form and can overcook the eggs.
“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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Illustration
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