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Scrambled Eggs with Fresh Asparagus Tips
Eight softly scrambled eggs with asparagus tips boiled first in salted, sugared water. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1717. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : 74°C egg endpoint can exceed source six minutes. Limites : Bunch size/stalk count and cooked asparagus volume unknown.
Method
Steps
Step 1
Cut tender tips of one bunch fresh asparagus into half-inch pieces. Boil in one quart water with first half-teaspoon salt and one teaspoon sugar for about twenty-five minutes; drain. Toss in tablespoon butter two minutes.
Step 2
Beat eight eggs with half gill milk, second half-teaspoon salt and two saltspoons pepper for one minute. Pour into the pan with asparagus and SCRAMBLE while gently stirring for source six minutes. Transfer to a deep dish; verify egg curds reach 74°C, extending cook or selecting verified pasteurized eggs as necessary.
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