Scrambled Eggs

Oeufs Brouilles

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fresh Eggs
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste
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Break the eggs into a saucer, one by one, and then transfer to a bowl. Season well with salt and pepper. Have the frying pan very hot. Put into it the butter, and add immediately the Eggs, and keep stirring around and around and across for about three or four minutes, judging by the consistency of the Eggs, which must be like a thick mush as you take it from the fire. Keep stirring a few second