Eggs, Buttered (or Scrambled)

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (43)

11/2oz. to 2oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a gill of cream, milk, or white sauce ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a small saltspoonful each of salt and white pepper ↝ Salt, table, iodized [Spices and Herbs]
half a small saltspoonful each of salt and white pepper ↝ Spices, pepper, white [Spices and Herbs]
Melt about 1oz. of the butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for variation

a spoonful or two of fines herbes
D'Uxelles mixture (i.e., a tablespoonful of minced mushrooms (the stalks and trimmings will do), a tablespoonful each of minced parsley and chives, or rather less of finely-chopped shallot, all fried together for five minutes in 1/2oz. of butter (seasoned with a little pepper and salt) ↝ Vegetable mixture, dried [Not included in a food category]
a tablespoonful of minced mushrooms (the stalks and trimmings will do) ↝ Mushrooms, raw [Other vegetables and combinations]
a tablespoonful each of minced parsley and chives ↝ Parsley, raw [Not included in a food category]
a tablespoonful each of minced parsley and chives ↝ Chives, raw [Vegetables and Vegetable Products]
or rather less of finely-chopped shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
1/2oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a little pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
Cooked peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
asparagus points ↝ Asparagus, raw [Vegetables and Vegetable Products]
broken-up cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
prawns ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
cooked and minced mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
broiled and seasoned mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
tiny rolls of fried bacon or ham ↝ Beef, bacon, cooked [Bacon]

for savoury butter

anchovy butter ↝ Fish, anchovy [Fish]
bourguignotte (a rich, thick brown sauce, flavoured with onion, herbs, mushroom, spice, and red wine, and thickened with butter)
cayenne or curry butter
ham butter
lobster butter ↝ Lobster [Shellfish]
maître d'hotel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
truffle butter
shrimp butter ↝ Shrimp, NFS [Shellfish]
ravigotte butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

for Spanish tomate y huevos

three or more ripe tomatoes ↝ Tomatoes, raw [Tomatoes]
an ounce or so of butter or good dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
a seasoning of pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a seasoning of pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
two or three eggs, according to the size you wish your dish to be (one egg and two tomatoes a head is the usual reckoning) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Pieces of cold cooked potato cut into cubes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
dice of cold bacon ↝ Beef, bacon, cooked [Bacon]
sliced sausage ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]
minced parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
finely-sliced shallot ↝ Shallots, raw [Vegetables and Vegetable Products]

Instructions (14)

Melt about 1oz. of the butter in a stewpan.
Break the eggs, and mix them into the butter.
Season them, and stir the whole gently over a slack fire till they begin to set.
Work in the rest of the butter; cut up into small pieces, stirring it all well together till quite amalgamated.
Stir in the cream, milk, or sauce, and it will be ready.
Pour it at once on to hot buttered toast, and serve as hot as possible.

Variations

Stir in fines herbes or D'Uxelles mixture after adding the milk or sauce.
Add cooked peas, asparagus points, broken-up cauliflower, shrimps, prawns, or cooked and minced mushrooms.
Place broiled and seasoned mushrooms in a hot silver or china dish, with a garnish of tiny rolls of fried bacon or ham, and pour the buttered eggs over all.
Serve on hot buttered toast spread with any kind of savoury butter.

Spanish tomate y huevos

Parboil three or more ripe tomatoes, rub them through a sieve, put the pulp into a pan with an ounce or so of butter or good dripping, and a seasoning of pepper and salt.
Break two or three eggs, according to the size you wish your dish to be (one egg and two tomatoes a head is the usual reckoning), into the mixture.
Stir it over the fire till the eggs are thoroughly “scrambled,” and serve very hot.
Add pieces of cold cooked potato cut into cubes, dice of cold bacon, sliced sausage, minced parsley, chives, finely-sliced shallot, etc.

Original Text · last edited 4 days ago

Eggs, Buttered (or Scrambled).—Take 1½oz. to 2oz. of fresh butter, three eggs, half a gill of cream, milk, or white sauce, half a small saltspoonful each of salt and white pepper. Melt about 1oz. of the butter in a stewpan, break the eggs, and mix them into the butter, season them, and stir the whole gently over a slack fire till they begin to set, then work in the rest of the butter; cut up into small pieces, stirring it all well together till quite amalgamated, when you stir in the cream, milk, or sauce, and it will be ready; pour it at once on to hot buttered toast, and serve as hot as possible. This dish may be varied by the addition of a spoonful or two of fines herbes or D'Uxelles mixture (i.e., a tablespoonful of minced mushrooms (the stalks and trimmings will do), a tablespoonful each of minced parsley and chives, or rather less of finely-chopped shallot, all fried together for five minutes in ½oz. of butter (seasoned with a little pepper and salt), stir these in after adding the milk or sauce. Cooked peas, asparagus points, broken-up cauliflower, shrimps, prawns, or cooked and minced mushrooms can all be used in this way; or broiled and seasoned mushrooms may be placed in a hot silver or china
dish, with a garnish of tiny rolls of fried bacon or ham, and the buttered eggs poured over all. In short, this dish may be varied almost indefinitely. If served on hot buttered toast the latter may be spread with any kind of savoury butter, such as anchovy, bourguignotte (a rich, thick brown sauce, flavoured with onion, herbs, mushroom, spice, and red wine, and thickened with butter), cayenne or curry, ham, lobster, maître d'hotel, truffle, shrimp, or ravigotte butter. A pretty dish of this kind, which may serve as an example, is the Spanish tomate y huevos (buttered eggs and tomatoes): For this parboil three or more ripe tomatoes, rub them through a sieve, put the pulp into a pan with an an ounce or so of butter or good dripping, and a seasoning of pepper and salt; break two or three eggs, according to the size you wish your dish to be (one egg and two tomatoes a head is the usual reckoning), into the mixture, stir it over the fire till the eggs are thoroughly “scrambled,” and serve very hot. Pieces of cold cooked potato cut into cubes, dice of cold bacon, sliced sausage, minced parsley, chives, finely-sliced shallot, etc., are all added to this dish, which is a special blessing for thrifty housewives, as it produces a dainty dish out of the merest scraps. It is manifestly impossible in a book of this size to attempt anything exhaustive in the matter of egg cookery, so that only a few recipes will be given as specimens, and the intelligent cook must use them as stepping stones to further variety.

Notes

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