459—Scrambled Eggs

This dish is undoubtedly the finest of all egg-preparations, provided the eggs be not over-cooked, and they be kept soft and creamy.

Scrambled eggs are mostly served in silver timbales, but, in certain cases, they may also be dished in special little No. 2393, Croûtes et Croustades, in little receptacles made from hollowed brioches, or in tartlet-crusts. Formerly, it was customary to garnish scrambled eggs served in a silver timbale with small, variously-shaped pieces of toast, or with small scraps of puff-paste, cooked without colouration, and shaped like crescents, lozenges, rings, palmettes, &c. This method has something to recommend it, and may always be adopted. In old cookery, scrambled eggs were sanctioned only when cooked in a bain-marie. This measure certainly ensured their being properly cooked, but it considerably lengthened the procedure. The latter may therefore be shortened by cooking the eggs in the usual way, i.e., in a utensil in direct contact with the fire; but in this case the heat must be moderate, in order that, the process of cooking being progressive and gradual, perfect homogeneity of the particles of the eggs (effecting the smoothness of the preparation) may result.