A pleasing variety from the usual methods of preparation is offered by means of scrambled EGGS, which are not difficult to make. Too long cooking, however, should be guarded against, for it will cause the protein in the EGGS to become too hard and to separate from the liquid and will produce watery scrambled EGGS. To be most satisfactory, they should be taken from the pan just before they have finished cooking, for the heat that they hold will complete it. EGGS prepared in this way, according to the accompanying recipe, may be served on toast or with ham and bacon. If they are served with meat, a smaller portion of meat should be given to a person than is ordinarily served.
(Sufficient to Serve Six)
- 6 EGGS
- 3/4 c. milk
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. butter
Beat the EGGS slightly, and to them add the milk and seasonings. Melt the butter in a frying pan and, when the butter is hot, pour the egg mixture into it. As the EGGS begin to thicken, stir them up from the bottom of the pan and continue to stir them until the entire mass has thickened slightly. Before the EGGS are entirely cooked, remove them from the pan. Bacon and ham fat may be used instead of butter, and they are strongly recommended if they can be secured, for they lend an excellent flavor to scrambled EGGS.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)