Easter Scrambled Eggs 1950 Recipes

BETTY CROCKER 1950S EASY SCRAMBLED EGGS

Betty Crocker 1950s Easy Scrambled Eggs image

Make and share this Betty Crocker 1950s Easy Scrambled Eggs recipe from Food.com.

Provided by carrie sheridan

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs
4 tablespoons milk or 4 tablespoons water
salt and pepper
2 tablespoons butter
salt and pepper
1 tablespoon tarragon (optional) or 1 tablespoon chervil, to taste if desired (optional)

Steps:

Break eggs into a bowl with milk or water.
Add salt and pepper.
Beat with a fork or whisk.
Heat butter in a moderately hot skillet.
Pour the egg mixture in and reduce heat to low.
[Eggs should be scrambled slowly and gently!].
When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

EASTER SCRAMBLED EGGS (1950)

Easter Scrambled Eggs (1950) image

This recipe comes from a goofy old cookbook called "Wolf in Chef's Clothing, the Picture Cook and Drink Book for Men." All the recipes in the book are done in pictures, but I've translated them into words for you. The recipe is from 1950, so feel free to reduce the amount of butter.

Provided by Chocolatl

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
4 tablespoons light cream
salt
pepper
3 tablespoons chopped fresh chives
3 tablespoons bottled chili sauce (the sweet kind)
3 tablespoons butter

Steps:

Combine eggs, cream, and salt and pepper in a bowl.
Beat lightly.
Mix in chives and chili sauce.
Melt butter in a skillet over medium-low heat.
Add egg mixture and cook, stirring, until done to your liking.

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