(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.




To produce a simple and well-known dish like scrambled eggs there are probably as many methods as there are preferred outcomes. Some like their eggs well done, with a firmer texture; others favour a creamier, sauce-like result — and there are all points between. It is the same with boiled eggs — people become very passionate about exact timings and outcomes. Perhaps Emma was a supporter of the more creamy scrambled egg. She uses the older name, buttered eggs, with its hint of luxurious richness, while ‘scrambled’ has overtones of haste and carelessness. She also includes cream. As for the final result — much depends on how you interpret her use of the word ‘rough’. Whatever you prefer, the foolproof way of ensuring you obtain the exact required consistency is to use a double boiler. It takes longer and so you have a better chance of judging the precise moment when perfection has been reached. Emma’s way of first heating the butter and cream together has much the same effect and makes it possible to achieve an excellent, creamy result.

For each egg:
• 1/4 ounce butter
• 1 tablespoon double cream
• Salt and pepper

In a bowl beat the eggs until well blended. Season with salt and pepper.

In a heavy pan heat the butter and cream, over gentle heat, until the butter has melted and the mixture
begins to bubble.

Pour in the beaten eggs and, stirring gently, cook until you have the consistency you like.
Serve at once on slices of buttered toast.

Looking into when ‘buttered’ became ‘scrambled’ revealed that the former also refers to a method of preserving eggs for use in the winter months when hens go ‘off lay’. The new-laid egg is coated in butter while still warm. As the egg cools the butter, having been absorbed into the porous shell, solidifies and forms an air-tight barrier. Carefully stored these eggs then kept for several months!

Recipe from Mrs. Charles Darwin’s Recipe Book: Revived and Illustrated
by Dusha Bateson and Weslie Janeway (Glitterati Inc., November 2008, $35.00/hardcover)



  EGGS: Frittatas, Poached, etc >>>>   |   Cheesy Bacon & Egg Casserole   |   Artichoke Benedict   |   Bacon and Egg Casserole   |   Broccoli Potato Bacon Egg Pie   |   Chili Walnut Egg Puff   |   Confetti Eggs And Rice   |   Eggs a la Goldenrod (1896)   |   Egg Cake 1st Century AD, Apicius   |   Egg Croquettes (1904)   |   Egg Cutlets (1875)   |   Eggs Sardou   |   Fricasseed Eggs (1875)   |   Frittata, Gourmet B&B   |   Frittata: Artichoke Frittata   |  Frittata: Bell Pepper Frittata   |   Frittata: Broccoli & Potato   |   Frittata: California Pistachio   |   Frittata: Cheddar, Olive & Artichoke   |   Frittata: Fresh Tomato   |   Frittata: Light Farmhouse Frittata   |   Frittata: Pepperoni and Spinach   |   Frittata: Potato Prosciutto & Gruyere   |   Frittata: Savory Italian   |   Frittata: Spinach and Mushroom   |   Frittata: Springtime Frittata   |   Frittata: Vegetable Frittata   |   Frittata: Zucchini Frittata   |   Green Eggs and Ham   |   Huevos Rancheros   |   Nectarine & Almond Gratin   |   Overnight Bacon Casserole   |   Poached Eggs a la Parisienne (1893)   |   Poached Eggs with Collard Greens   |   Romano Skillet   |   Scotch Eggs   |   Scrambled (Buttered) Eggs   |   Scramble, Apple Cheddar   |   Cowboy Scramble   |   Scrambled Eggs with Cactus   |   Nopales and Egg Scramble   |   Peruvian Scramble   |   Strata, Cheesy Sausage   |   Strata: Dried Plum & Bacon   |   Strata, Green Chile & Cheddar   |   Strata, Ham & Cheddar   |   Turkey Strata   |   Strata, Vegetable Cheese  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages