Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two table spoons to each egg
- 59 gently cut the eggs
- salt
Directions
In a deep earthen pie-plate, warm sweet milk, allowing two table spoons to each egg (or less, with a large number of eggs) add a bit of butter size of a walnut, and a little salt and pep- per. When nearly to boiling point drop in the eggs, broken one at a time in a saucer; with a spoon or thin-bladed knife
gently cut the eggs, and scrape the mixture up from the bot- tom of the plate as it cooks. If it begins to cook dry and fast at the bottom, move the dish back instantly, for success de- pends wholly on cooking gently and evenly, proportions being of secondary importance. Take from stove before it has quite ail thickened, and continue turing it up from bottom of dish a moment longer. If served in another dish (it keeps warmer served in same) have it well heated. The mixture should be in large flakes of mingled white and yellow, and as delicate as baked custard.