Plain Scrambled Eggs
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Put two tablespoonfuls of butter in a shallow frying pan.
- Add a tablespoonful of water to each egg.
- Six eggs are quite enough for four people.
- Add a half teaspoonful of salt, and a saltspoonful of pepper.
- Give two or three beats--enough to break the eggs;
- turn them into the frying pan, on the hot butter.
- Constantly scrape from the bottom of the pan with a fork, while they are cooking.
- Serve with a garnish of broiled bacon and toast.