Cooking Eggs

EGGS SCRAMBLED WITH LETTUCE

Remove the outside leaves from one head of lettuce; wash, dry, and with a very sharp knife cut them into shreds. Chop sufficient onion to make a tablespoonful. Put a tablespoonful of butter into a saucepan, add the onion, shake until the onion is soft, then add six eggs, beaten without separating until well mixed, but not light. Add a half teaspoonful of salt, a half saltspoonful of pepper and the shredded lettuce. Stir with a fork until the eggs are "set," turn at once onto a heated platter, garnish with triangular pieces of toast and send to the table.

Sections:

EGGS SCRAMBLED WITH FRESH TOMATOES
SCRAMBLED EGGS WITH ASPARAGUS TIPS
OMELETS
OMELET WITH GREEN PEAS
OMELET WITH TOMATO SAUCE
OMELET WITH SWEET BREADS
OMELET WITH HAM
SPANISH OMELET
OMELET WITH FRESH MUSHROOMS

 

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