CookEat Recipe
Scrambled Eggs with Sweet Peppers
Eight gently scrambled eggs with diced cooked sweet peppers. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0875. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Confirm eggs 74°C, or use a documented pasteurized-egg method; avoid leaving the hot egg dish at unsafe temperatures. Limites : Pepper cultivar/size, milk egg ratio outcome, servings and exact pan heat unprinted.
Method
Steps
Step 1
Dice three Spanish sweet peppers into about quarter-inch (0.6 cm) squares. Cook gently in tablespoon butter five minutes.
Step 2
Beat eight eggs with separate half-gill milk, half-teaspoon salt and saltspoon white pepper for one minute. Pour over peppers and stir with wooden spoon almost continuously for printed six-minute guide, continuing with gentle heat until egg mixture reaches safe 74°C.
Step 3
Dress in hot deep dish and serve promptly, preserving a soft scrambled texture without claiming the printed time alone proves safety.
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