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Scrambled Eggs on Toast


Whole eggs lightly agitated until semi-set over a direct heat and served on toasted bread. (Robert May 1660, Bradley 1728, etc.)

Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

To butter Eggs upon toasts.
Take twenty eggs, beat them in a dish with some salt and put butter to them; then have two large rounds of fine manchets, cut them into toasts, & toast them against the fire with a pound of fine sweet butter; being finely buttered, lay the toasts in a fair clean scowred dish, put the eggs on the toasts, and garnish the dish with pepper and salt. Otherways, half boil them in the shells, then butter them, and serve them on toasts, or toasts about them.
To these eggs sometimes use musk and ambergriece, and no pepper.

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