Page:Browne - The Plain Sailing Cook Book.djvu/142

 

SCRAMBLED EGGS

• MATERIALS
• 3 eggs
• ½ teaspoon salt
• Pepper
• ¼ cup milk
• 1 tablespoon butter

• UTENSILS
• Bowl
• Dover beater
• Tablespoon
• Frying-pan

 

DIRECTIONS

1. Break the eggs into a bowl, beat with a dover beater, add the salt, pepper, and milk, and stir well together.
2. Set the frying-pan over a slow fire, and put the butter in it to' melt and heat.
3. Pour the mixture from the bowl into the frying-pan, and with a spoon begin at once to scrape from the sides of the pan toward the centre, keeping the mixture from sticking to the pan and allowing it to cook evenly.
4. When the mixture has become of a jelly-like consistency, take the frying-pan from the fire, turn the contents out on a hot platter, and serve at once.

 

REMARKS

Garnish with bits of buttered toast and a few sprigs of parsley. Any of the following materials may, if desired, be added to the eggs just before cooking:

 

• ¼ cup tomato pulp
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped pimento
• ¼ cup grated cheese
• ¼ cup boiled ham—chopped
• 3 or 4 slices cooked bacon cut in small pieces.

 

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