Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 91

1.Prepare the toast, cut off the crust and keep the toast hot.

2.Melt the butter in an aluminium or earthenware saucepan.

3.Beat up the eggs with the liquid chosen and the seasoning.

4.Pour into the saucepan and stir over a moderate fire till the mixture gets thick and creamy;

5.Remove from fire stirring all the time – it will get a little thicker from the heat of the saucepan, and pile on the toast.

6.Garnish with parsley and serve at once; it must not be allowed to stand.

N.B.—If cooked too long the eggs will be hard and tough and watery; if not cooked long enough they will be thin and ‘runny.’ They require care and if well-made are quite as delicious as an omelet.