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Breakfast
Scrambled Eggs
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
BreakfastBrunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 5 eggs
- ½ cup milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons butter
Make it happen
Directions
- 1
Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.