Scrambled Eggs No. 2
Prepare the same as [Scrambled Eggs No. 1], beating yolks and whites separately. Many persons have better success scrambling eggs in a double boiler instead of in a frying pan.
Scrambled eggs can be varied in appearance and flavor by adding various chopped meats, condiments, vegetables, cheese, or mushrooms.
Fried Eggs
Melt butter, bacon fat or pork fat in frying pan; when it bubbles, turn in egg, which has been previously broken into a cup; when white is set, baste with liquid fat. If desired hard, turn and cook on both sides.
Omelet
- 2 eggs
2 tablespoons hot water or hot milk
¼ teaspoon salt
1 tablespoon butter
Beat eggs well; add salt and milk. Melt butter in frying pan; add egg mixture; shake pan vigorously until egg begins to brown on under side; then let it stand until golden brown, on part of range where it will not burn. If moist on top, place in oven to dry. Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish, and serve.
Omelets may be varied in the following ways:—
Bacon Omelet, by adding finely chopped cooked bacon before folding.