Scrambled Egg Chafing Dish Recipes

Scrambled Eggs With Anchovies Or Sardines Recipe

Drain the anchovies or sardines, to free them from the oil of the can, then remove skin or scales and bones and pick the fillets into small pieces. If salted anchovies be used, soak in milk or water six or more hours. Beat five eggs slightly; add salt and pepper, as desired, and five tablespoonfuls of water, milk or cream. Melt two tablespoonfuls of butter in the blazer directly over the flame and put in the pieces of fish (there should be half a cup more or less, as taste approves), shake the blazer a moment, then turn in the egg mixture and cook as scrambled eggs.

Eggs Scrambled With Cheese Recipe

Beat five eggs until a full spoonful of egg can be taken up; add a few grains, each, of salt and pepper, five tablespoonfuls, each, of cream or water, and grated cheese, turn into a hot blazer, oiled with butter, and cook and stir until the mixture is lightly set, then serve at once.

Scrambled Eggs With Tomatoes And Green Pepper Recipe

Remove the seeds and veins from a green pepper and cut it in shreds. Scald five tomatoes, remove the skins, and cut in quarters; cook the pepper and tomatoes in two tablespoonfuls of butter until the liquid is reduced, then season with salt and keep hot. Melt two tablespoonfuls of butter in a second blazer, pour in six eggs, beaten without separating, until a full spoonful can be taken up, and season with salt. Stir and cook until the eggs become thick and creamy; add, meanwhile, two tablespoonfuls of butter in pieces. Serve the two dishes together.