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 Salt
- 3 tbsps. of finely chopped champignons
- 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