Butter a sauté-pan generously; add the eggs, beaten and seasoned as for a French omelet, also, if desired, half as many tablespoonfuls of cream, or water, as eggs - the liquid will give a more custard like appearance to the dish. Stir the eggs, continually, until they are of a soft, creamy consistency throughout; the last of the cooking should be done by the heat of the pan. Serve at once. Scrambled eggs may be varied by the addition of any of the articles usually added to omelets. These materials may be chopped fine, or cut in small distinct cubes: they should be mixed with the eggs just before the pan is taken from the fire. Scrambled eggs may be served simply with a sprig of parsley, or on toast, or in cases with or without a sauce.

Scrambled Eggs And Tomatoes, Spinach Border Recipe

Cook half a peck of spinach in broth. Chop fine. Season and form into a ring on a dish. Beat six eggs; add salt, pepper, and half a cup of canned tomatoes; mix thoroughly. Turn into a hot omelet pan over two tablespoonfuls of melted butter; stir until the mixture is lightly set, then turn into the centre of the spinach dish, garnish and serve hot.

Eggs A La Buckingham Recipe

5 slices of toast. 1/2 teaspoonful of salt. 1 cup of cream sauce. Pepper. 5 eggs. 3 tablespoonfuls of cream, or water, if desired. 5 tablespoonfuls of grated cheese.

Dip the edges of the toast in boiling salted water, then in the sauce; pour the sauce over the toast, and above this the egg scrambled with the seasonings and liquid. Sprinkle the top with the cheese and set the dish in the oven just long enough to melt the cheese; then serve at once.

Eggs, Lowell Style Recipe

Cut tomatoes in halves crosswise; dip in oil, or melted butter, then in fine bread, or cracker crumbs, and broil over a rather slow fire. Set aside to keep hot. Melt three tablepsoonfuls of butter, pour in half a dozen eggs - beaten until whites and yolks are well mixed - season with half a teaspoonful of salt, a dash of pepper and dilute with five tablespoonfuls of water; stir a moment, then add five tablespoonfuls of grated cheese and stir until the cheese is melted and the eggs are set Put the mixture on buttered rounds of toast with half a tomato above.