This interesting recipe for scrambled eggs was hiding in an old cookbook published in the 1930s.
I enjoy looking through all cookbooks. The only trouble with most older cookbooks is they use a lot of sugar, but sometimes there are some interesting recipes nonetheless. Anyway, this recipe for scrambled eggs caught my eye… I may just have to give it a try. It sounds like a lot of butter and cream, but for 6 servings, it really isn’t too bad.
The recipe is described as being “distantly related to the Spanish Omelet”…
Sophisticated Scrambled Eggs
(serves 6 – 8)
- 1 dozen eggs
- 7/8 cup heavy cream
- 1/2 stick butter
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 tablespoons tomato catsup
Beat eggs well, stir in salt and pepper and add cream, beating again thoroughly.
Melt butter in large pan, pour in eggs and place over medium heat. Stir steadily, cooking the eggs slowly.
Just before the eggs are set, add the Worcestershire and catsup.
Garnish with paprika and serve at once.
Not having tried it yet, I can’t vouch for this recipe, but the cookbook says “These eggs, we are told, established a man’s reputation as a cook, though it was his only trick.”