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Scrambled Eggs (Tablespoons butter teaspoon)
6 eggs. 6 tablespoons milk. 3 tablespoons butter teaspoon pepper teaspoon salt The general rule is to use 1 tablespoon milk and tablespoon butter for each egg. Beat eggs slightly to mix whites and yolks, add salt, pepper and milk. Put butter into hot omelet pan. When melted, pour in the mixture. Cook slowly at a low temperature, until creamy consistency, lifting from bottom of pan with spatula, as it thickens. Do not stir, but leave in rather large masses. Serve on hot buttered toast. 1/8 teaspoon pepper. 1/2 teaspoon salt.
A plain custard-style scramble: the eggs are cooked gently and moved in sheets rather than stirred to a fine curd. The method still works exactly as written.
- The hingeLow heat and no stirring are the whole recipe. Lift and fold the setting egg off the pan bottom with a spatula so it builds into broad soft folds; stirring breaks it into small grains and drives out the moisture that makes it creamy.
- ProportionsThe stated rule is 1 tablespoon milk and [fraction lost] tablespoon butter per egg; the butter fraction has dropped out of the text as the salt and pepper ones have. A full tablespoon of butter per egg would be generous by modern taste — 1 to 2 teaspoons per egg is closer to current practice, and less likely to weep fat.
- Quantities in the ingredient lineThe measures for pepper and salt have lost their fractions, and no egg count is given (milk is not listed at all; it appears only in the per-egg rule). Season by taste: roughly 1/4 teaspoon salt and a pinch of pepper for four eggs.
- Omelet panA period omelet pan is a small, shallow, sloped-side skillet, seasoned iron or heavy aluminum. Any well-seasoned or nonstick 8-inch pan does the same job; the sloped sides matter more than the material.
- Low temperatureMedium-low on a gas burner, or just enough heat that the butter foams without browning. Eggs set from about 145F and toughen well before 180F, so pulling the pan while the surface still looks slightly underdone gives the creamy finish described.
- YieldThe recipe gives no egg count or yield. As a modern rule of thumb, two eggs per person makes a breakfast serving, so four eggs with toast would feed two.
- ServingThe eggs go onto hot buttered toast; toast under soft eggs will also take up any liquid that separates as they stand, so plate and serve without delay.