Colorado Genealogy Trails Recipes Page


Breakfast Foods


Scrambled Eggs


Scrambled or Stirred Eggs-Break the eggs into a bowl, add a pinch of salt and tablespoon of cream for each egg. Beat with a fork enough to mix the whites and yolks only. Do not beat until light. Melt one tablespoon of butter in a frying pan, and when hot pour in the egg. Do not stir until the eggs begin to thicken, then with a spatula gently loosen them from the bottom of the pan, doing so only in one direction and each time in a different place. This method of stirring will make the eggs turn out in large flakes, as they should. Take from the fire just the moment before the liquid is all coagulated, as the eggs should be soft and tender, not hardened. Scrambled eggs must be watched every minute, cooked over a hot fire and served at once to be perfect. (November 4, 1909 Colorado Springs Gazette, Colorado Springs Colorado)


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