Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- one tablespoonful milk
- one saltspoonful salt
- one-half teaspoonful of butter to each egg
- six persons allow six eggs
- one side
Directions
For six persons allow six eggs, one tablespoonful milk, one saltspoonful salt, a speck of pepper and one-half teaspoonful of butter to each egg. Break the egg into a bowl, add the season- ing but do not beat. When the milk begins to boil pour in the eggs and seasoning. Do not stir but as the egg cooks, scrape gently from bottom of the dish, drawing the cooked mass to one side. Remove from fire before it is quite firm through, turn into a hot dish and serve quickly.