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Scrambled Eggs


  • 4 eggs
  • 2 tablespoonfuls of milk
  • 1/2 teaspoonful of salt
  • dash of pepper
  • 1/2 tablespoonful of butter


Beat the eggs lightly with a fork, just enough to break them. To the eggs add the milk, salt, and pepper. Put the butter into a very clean frying-pan. When it begins to bubble, turn in the eggs, and stir them constantly over a slow fire until they begin to set; then remove them from the fire and continue to stir until they are of the right consistency. The heat of the pan will be sufficient to finish the cooking, and there will not be danger of their being overcooked. They should be firm only, not hard. If the pan is perfectly clean, and the butter is not allowed to burn, they will have a bright clean color. Scrambled eggs may be varied the same as omelets, by mixing with them any other thing desired. The extra material should be added when the pan is taken from the fire, and stirred with the egg until it has finished cooking. A teaspoonful of parsley, chopped fine, gives a good flavor and simple change. A little puree of tomatoes added makes a good combination. With minced chicken, veal, ham, fried bacon, mushrooms, or sweetbreads, it makes a good luncheon dish. Any pieces left over will serve the purpose, as very little is required. Garnish the dish with croutons and parsley.


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The Century Cook Book (1901).

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