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Public Domain Recipes
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Scrambled Eggs II

Yield: 50 servings

Ingredients

Directions

  1. Beat eggs.
  2. Add milk and seasonings.
  3. Heat fat in frying pan.
  4. When it bubbles, pour in the egg mixture.
  5. Cook slowly, stirring occasionally, until eggs are firm but not hard.
  6. To keep scrambled eggs very soft and tender cook over boiling water.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Breakfast

Measure: avoirdupois

Ingredient: egg, evaporated milk, salt, pepper, fat

Equipment: egg beater, measuring cups, measuring spoons, pan

See Also

French Omelet

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Breakfast, Main Dish • avoirdupois • egg, water, salt, pepper, fat • measuring spoons, measuring cups, skillet

Creamed Salmon and Tuna

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Main Dish, Seafood • avoirdupois • salmon, lemon juice, fat, flour, salt, pepper, evaporated milk, water • knife, measuring cups, measuring spoons

Fish Chowder

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Soup, Seafood • avoirdupois • fish, stock, salt pork, onion, pepper, salt, flour, potato, evaporated milk, egg • measuring cups, measuring spoons, knife, pot

Ham en Panier

by: Mabelle S, Florence J • Quantity Recipes for Quality Foods (1939-01-01)

Meat, Main Dish • avoirdupois • butter, flour, water, evaporated milk, salt, pepper, egg, ham, mustard, green pepper, pimiento • measuring cups, measuring spoons, steamer, baking pan, oven

Meat Loaf II

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Meat, Main Dish • avoirdupois • veal, pork, beef, onion, carrot, salt, pepper, egg, bread crumb, evaporated milk, salt pork • measuring cups, measuring spoons, food processor, baking pan, oven