Florence White

Scrambled Eggs

Florence B. Jack, 1914

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

Ingredients

  • Eggs 4
  • milk, thin white sauce or stock 4 tablespoonfuls

Method

  1. Prepare the toast, cut off the crust and keep the toast hot.
  2. Melt the butter in an aluminium or earthenware saucepan.
  3. Beat up the eggs with the liquid chosen and the seasoning.
  4. Pour into the saucepan and stir over a moderate fire till the mixture gets thick and creamy.
  5. Remove from fire stirring all the time-it will