CookEat Recipe

Scrambled Eggs with Tarragon

Name: Scrambled Eggs with Tarragon
Ingredients: 8 Egg — Fresh eggs; 59 Millilitre Milk — Cold milk; source unit: millilitre; 1 Teaspoon Tarragon — Fresh tarragon, finely chopped; source unit: teaspoon; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon White pepper — White pepper, estimated two saltspoons; source unit: teaspoon; 14 Gramme Butter — Butter for No.193 saucepan method; source unit: gramme

Eight softly scrambled eggs scented with fresh tarragon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0785. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Reuse No.193 cooking method without adding another eight eggs/milk. Verify egg dish74°C; printed six minutes is a guide. Limites : Pan heat, egg sizes, finished curd texture, cooking time to 74°C and output are unmeasured.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Beat eggs, milk, tarragon, salt and pepper for one minute. Heat butter in small saucepan, add eggs and stir by No.193 for printed six minutes as guide to verified 74°C; serve hot.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Cooked it? Rate it.

Share this recipe