CookEat Recipe
Scrambled Eggs with Mint
Eight eggs gently scrambled with milk and freshly chopped mint. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1446. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified mint and pan, verify scrambled egg74°C/pasteurized route; source six-minute mixing guide may not establish endpoint. Limites : Mint density, HEAVY teaspoon volume, pan heat, curd moisture, cooking time and cooked yield are unmeasured.
Method
Steps
Step 1
Beat EIGHT eggs with HALF GILL milk, HALF TSP salt, TWO SALTSPOONS pepper and HEAVY TSP freshly chopped mint leaves ONE MINUTE.
Step 2
Heat ONE tablespoon butter, add the beaten eggs and stir briskly for the SIX-minute source guide, continuing until the egg-dish centre reaches 74°C. Transfer the actual scrambled batch to a hot dish and serve.
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