This recipe created the best scrambled eggs I’ve had in a long time. These scrambled eggs have a creamy texture that almost melts in your mouth. Scrambled eggs to me have always been to crack a couple eggs in a pan and stir them here and there until they were set. This recipe stated to stir constantly and I think it made all the difference.
I used a medium sized sauce pan and cooked the eggs over medium-low heat. In my experience, scrambled eggs turn out better if they are cooked slowly over low heat. I only had heavy cream, so for the half cup the recipe calls for, I used 1/4 cup of cream and 1/4 cup of whole milk. If I would have had half and half, I would have used that instead. These scrambled eggs would be excellent on a slice of toast since they did have a little bit of a sauce with them when they were done. I also think that this would be really good made with a thin white sauce.
Creamed Eggs. Put into a chafing dish one teaspoonful of butter and place the pan over the fire; beat three eggs slightly, add one-half cup of thin cream and one saltspoon of pepper; turn into the butter and stir constantly as it thickens; sprinkle with salt and turn out while moist and soft.
Printed in The Sunday Leader on September 27, 1896
Creamed Eggs Recipe
- 1 tsp butter
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp pepper
- Salt to taste
Melt the butter in a medium saucepan over medium-low heat. Beat the eggs, cream, milk and pepper together and pour into the saucepan. Stir constantly until the eggs are cooked, but still soft. Season to taste with salt.