This dish is the finest of all egg preparations, provided the eggs be kept soft and creamy.

They are mostly served in silver timbales, but may also be dished in special little croustades, or in tartlet crusts, with small pieces of toast shaped like crescents, lozenges, rings, palmettes, etc. Cook the eggs in the usual way, in a utensil in direct contact with the fire; but in order that the process of cooking may be progressive and gradual, see that the heat is only moderate.

Method Of Scrambling Eggs

For six eggs, slightly heat two ounces of butter in a saucepan. Add the six eggs, beaten moderately, together with a large pinch of salt and a little pepper and one tablespoonful of cream; place the pan on a slow fire, and stir constantly with a wooden spoon or whisk, taking care to avoid anything in the way of sudden, fierce heat, which would cause lumps to form in the mass - which should be guarded against.

When the eggs have acquired the proper consistence, and are still smooth and creamy, take the saucepan off the fire, and finish by means of one and one-half ounces of butter and one tablespoonful of cream. Only whisk the eggs to be scrambled when absolutely necessary.

Eggs Scrambled With Mushrooms

Add to the scrambled eggs six ounces of cooked mushrooms cut into dice, or raw mushrooms, minced and sauted in butter, for every four eggs.

Dish in a timbale; put a fine, cooked, and grooved mushroom in middle, and surround with a crown of mushroom buttons.

Eggs Scrambled Chasseur

Dish the scrambled eggs in a timbale. Hollow out the middle, and place a garnish of one fine chicken's liver, sautéd per every four eggs. Sprinkle a pinch of parsley or tarragon on the garnish, and surround with a thread of brown sauce.

Eggs Scrambled Chatillon

Dish the eggs in a timbale, well buttered and bread-crumbed, and place a garnish of mushrooms in the center. The mushrooms should be minced raw, and then sauted in butter. Sprinkle a pinch of chopped parsley on the garnish, and surround with a thread of melted meat-glaze. Border the whole, close to the sides of the timbale, with small crescents of croutons.

Eggs Scrambled With Shrimps

Dish the scrambled eggs in a silver dish. Place a little heap of shrimps' tails bound with a few tablespoonfuls of shrimp sauce in the middle, and surround with a thread of the same sauce.

Eggs Scrambled Fines Herbes

Add to the scrambled eggs a tablespoonful of chopped parsley, chervil and tarragon leaves in equal quantities.

Eggs Scrambled With Cheese

Break the eggs, beat them, season and add thereto for every two eggs, two ounces of grated Parmesan. Cook the eggs in the usual way on a very moderate fire, to keep them creamy.

Scrambled Eggs Georgette

Bake six potatoes in the oven. Open them by means of an incision on their tops; withdraw the pulp from the interior with the handle of a spoon, and keep the remaining shells hot. Prepare the scrambled eggs in the usual way, and finish them away from the fire with one and one-half ounces of crayfish butter, and eight or ten shelled crayfish tails, or lobster or oyster previously poached. Garnish the potato shells with the preparation and dish up on a napkin.

Scrambled Eggs With Morels

Add to the scrambled eggs some minced morels, sauted in butter and seasoned. Dish in timbales in the usual way.

Eggs Scrambled Orloff

Break six eggs, beat them, and add a little fresh, thick cream. Cook them in the usual way, and add a few crayfishes' tails for every four eggs. Dish in little porcelain cases, place a fine slice of truffle in each of the cases, and arrange these on a napkin and dish up in usual way.

Scrambled Eggs A La Piemontaise

Add to the scrambled eggs, per every three of the latter, one-half ounce of grated Parmesan cheese and a teaspoonful of raw grated truffles. Dish in a timbale, and garnish with a fine crown of sliced truffles.

Scrambled Eggs à La Portugaise

Dish the eggs in a timbale, and place in the middle, some fine, concassed tomatoes seasoned and sauted in butter. Sprinkle a pinch of concassed parsley on the tomatoes, and surround with a thread of brown sauce.

Scrambled Eggs Rachel

Add some truffles, cut into dice, and some asparagus cut up, to the scrambled eggs. Dish up with a little faggot of asparagus-heads in the middle, and a thread of brown sauce.

Scrambled Eggs Margot

Prepare the scrambled eggs in the usual way, and finish them with the necessary quantity of almond butter. Place this in small tartlet crusts, baked without coloration, and surround the tartlets with a thread of Bechamel sauce, finished with pistachio.

Scrambled Eggs Rothschild

Finely pound the remains of six crayfish, the tails of which have been put aside, and add gradually, two tablespoonfuls of thick cream. Rub through sieve.

Add this crayfish cream to the six beaten eggs; season, and cook on a moderate fire with the object of obtaining a smooth, soft, and creamy preparation. Serve in a timbale and garnish, with a small faggot of asparagus-heads placed in the middle of the eggs, with crayfish tails arranged in a circle round the asparagus, and with large slices of truffles arranged in a crown.

Scrambled Eggs With Truffles

To the eggs add one tablespoonful of truffles, cooked in Madeira and cut into dice. Place these in a dish and garnish with a crown of sliced truffles.