Easter Scrambled Eggs 1950 Recipes

EASTER SCRAMBLED EGGS (1950)

Steps:

• Combine eggs, cream, and salt and pepper in a bowl.
• Beat lightly.
• Mix in chives and chili sauce.
• Melt butter in a skillet over medium-low heat.
• Add egg mixture and cook, stirring, until done to your liking.

BETTY CROCKER 1950S EASY SCRAMBLED EGGS

Steps:

• Break eggs into a bowl with milk or water.
• Add salt and pepper.
• Beat with a fork or whisk.
• Heat butter in a moderately hot skillet.
• Pour the egg mixture in and reduce heat to low.
• [Eggs should be scrambled slowly and gently!].
• When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
• As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

MARK BITTMAN'S BEST SCRAMBLED EGGS

Steps:

• Crack eggs into a bowl; beat them just until the yolks and whites are combined.
• Season with salt and pepper; beat in the cream.
• Place a medium skillet, preferably nonstick, over medium heat for about 1 minute.
• Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low.
• Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon.
• At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds.
• Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.
• This will take 30 minutes or more; serve immediately.