Scrambled Eggs from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Break three eggs into a stewpan, and add four tablespoonfuls of single cream, one and a half ounces of butter, a little chopped parsley and half an eschalot, a pinch of salt and white pepper, and a...
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Measuring spoon
- Mixing bowl
- Plate
Ingredients
- parsley
- butter
- salt
- eschalot
- single cream
- eggs
- white pepper
- nutmeg
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