CookEat Recipe
Scrambled Eggs, Mollet
Five-minute soft eggs scooped from shells and gently stirred with cream and butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1750. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Soft egg centre requires pasteurized product/validated handling or 74°C final dish. Limites : Actual recovered egg mass and final portions unknown.
Method
Steps
Step 1
Boil twelve eggs in shell for source five minutes. Lift and clip a piece from each shell. Scoop soft insides with a small spoon into a frying pan; avoid shell fragments.
Step 2
Add one ounce butter, salt, pepper and half gill cream. Stir gently over heat for source two minutes and serve in a deep dish. Select verified pasteurized eggs or check combined egg dish reaches 74°C; historical five-plus-two-minute path alone does not establish endpoint.
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