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Shell the eggs, quarter them, heat them in the gravy and serve very hot.
No. 9—SCRAMBLED EGGS.
Quantity for 6 Persons.
- 10 eggs
- ¼ cup of milk
- ½ tsp. of salt
- 1 tbsp. of butter
Preparation: Beat the eggs well into milk and salt for 5 minutes. Heat the butter in a pan, pour in the mixture of egg and milk and slowly stirring them, let them get firm, then serve on a hot platter.
No. 10—SCRAMBLED EGG PANCAKE.
Quantity for 6 Persons.
- 10 eggs
- ¼ tsp. of salt.
- 1 tbsp. of butter
Preparation: Beat the eggs in a dish 5 minutes, adding salt. Heat the butter in a broad pan or spider, pour in the eggs and let them get firm over a slow fire. Lift with a knife once or twice and carefully slip on a hot platter to serve.
No. 11—SCRAMBLED EGGS, ENGLISH STYLE.
Quantity for 6 Persons.
- 10 eggs
- 3 tbsps. of finely chopped champignons
- Salt
- 1 pinch of white pepper
- 1 tbsp. of butter
- ¼ cup of cream
Preparation: The eggs are beaten 5 minutes with cream, salt, pepper, then champignons added. The butter is heated in a pan, the eggs poured in and stirring gently, let them get firm, then serve on a hot platter.
No. 12—SCRAMBLED EGGS WITH RED HERRING.
Quantity for 6 Persons.
- 3 red herrings
- 6 eggs
- 1 pinch of pepper
- 2 tbsps. of butter
- 1 pinch of salt
Preparation: The herrings are skinned and the bones removed from them, then stewed in the hot butter. Eggs, salt and pepper are well beaten and poured over the fish. Let the eggs get firm and serve on a hot platter.
No. 13—SCRAMBLED EGGS WITH CHIVES.
Quantity for 6 Persons.
- 10 eggs
- 2 tbsps. of chives
- ¼ tsp. salt
- 1 pinch of white pepper
- ¼ cup of milk
Preparation: The preparation is the same as No. 9. The chives are strewn on or mixed in while baking.
