SCRAMBLED EGGS

New Zealand Mail, Issue 1686, 22 June 1904, Page 25

SCRAMBLED EGGS

The ordinary dish of scrambled eggs is a most useful adjunct to breakfast, but •beyond the two varieties —plain, or with chopped parsley and onion—the mind of the average English cook never seems to soar. The following methods of transforming an old friend may, perhaps; he found useful.

In Italy a favourite addition to the mixture consists of chopped tomato, cut in wedge-shaped pieces, and dropped into the saucepan a moment or two before it is removed from the fire. TwcFor three tomatoes (according to size) are quite sufficient for a large dish of scrambled eggs, otherwise the tomato flavour will overpower the rest of the dish. By being only slightly cooked, the tomato retains in some measure its sugary nature, whilst at the same time acquiring a small portion of that curious acidity which cooking always brings out. The moment when the scrambled eggs begin to thicken in real earnest is the right time to- drop in the plateful of chopped tomato. But iu lieu of tomato—and everyone ia not fond of the tomato —there are other trifling additions which go far towards altering the character of the dish. Scrambled eggs and kidney are excellent, the kidney being either minced fine or cut into small wedges. Where the kidney is minced, it must only be added at the last possible second. This is to prevent the tiny pieces being over-cooked; but the larger pieces must be added a moment or two sooner, iu order to be cooked in the hot mixture.

Minced anchovy is another addition to bo warmly recommended, and, placed on small squares of*toast, can also be used as a savoury. It has this advantage, that it is not nearly so salt a dish as the more familiar scrambled eggs on anchovy toast. The latter is certainly a thirstcompelling savoury, but the bottled anchovies are much less strong.