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Scrambled Eggs (Tablespoons of Milk Teaspoon)
2 Eggs 2 Tablespoons of Milk 1/2 Teaspoon Salt 1/2 Teaspoon Butter Beat the eggs and add the salt and milk. Put the butter in a small saucepan and when it melts, add the eggs . Stir over the fire until the mixture thickens, being careful not to let it cook hard; about two minutes will cook it. The eggs when done should be white and creamy.
Serve immediately.
A minimal, single-serving formula from a beginner's cookbook. The only real difficulty is heat control, and the original's two-minute estimate assumes a much gentler flame than most cooks now use.
- YieldTwo eggs feeds one person. Scale up freely, but do not crowd more than four or five eggs into a small saucepan or the outside sets before the centre moves.
- "Over the fire"Read this as low to medium-low heat on a modern burner. High heat will set the curds hard in well under two minutes and drive out water, giving a weeping, grainy result.
- The saltHalf a teaspoon of salt for two eggs is heavy by current taste. A quarter teaspoon or less is closer to modern seasoning.
- The butterHalf a teaspoon barely films the pan. A full teaspoon or two, or a nonstick pan, will save you scraping; extra butter stirred in off the heat at the end also stops the cooking and enriches the curd.
- "White and creamy"An odd phrase to modern eyes, but it means pale and soft rather than browned and firm. Eggs that take on any brown colour or dry edge have gone too far.
- Stirring and carryoverStir constantly and pull the pan off the heat while the mixture still looks slightly underdone. Residual heat in the pan and eggs finishes it in the seconds before it reaches the plate, which is why the instruction to serve immediately is not decoration.
- The milkTwo tablespoons per two eggs, one per egg, makes for a looser, softer scramble. Omit it if you prefer denser curds; nothing else in the method changes.