When I make scrambled eggs I typically break the eggs into a bowl, add a little milk, salt, and pepper, and then beat the eggs until they are smooth and frothy, but I was intrigued by a hundred-year-old recipe for Scrambled Eggs, Country Style, and decided to give it a try. The recipe was extremely easy, and similar to how I make scrambled eggs when camping.
I broke the eggs directly into the skillet and let the egg whites begin to turn white; then I broke the yolks and began mixing the eggs while they cooked. This resulted in bigger chunks of the egg white in the scrambled eggs – but they were tasty.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Here’s the recipe updated for modern cooks:
Scrambled Eggs, Country Style
2 tablespoons butter
4 eggs
salt and pepper
Using medium heat, melt butter in skillet. Break the eggs into the skillet, and cook until the eggs are partially set with the egg whites beginning to coagulate; then break the yolks and stir and fold the eggs until they are completely cooked. Sprinkle with salt and pepper to season.
A Hundred Years Ago 
That is how I have been making them for a while now, mostly out of laziness, and they taste just as good.
Same here.
I’m also on the lazy side. If I am making eggs for a big group, I always whip them in a bowl and add the milk.
Nice to know another way but I have always had an aversion to the whites. I will keep trying to make them disappear.
I do that when feeling lazy but didn’t know I was making country style. They are yummy.
Much easier than the method we were taught in Home Ec. Where we separated the whites – whipped them into a a near meringue and folded them into the beaten yolks… I’m a lazy cook so this is perfect!
Yep…this is how I do it. Thanks.
This is how I’ve always made scrambled eggs, though less butter or whatever oil I want to use like canola or olive. When camping, it would be a bit of bacon fat if I also did bacon.
This is how we make scrambled eggs. The secret is to cook them on a very low heat. We never like either to beat the eggs nor to add milk. But it’s all down to personal taste.
This is my way too. No milk and very low heat.
It looks as if we’re quite a big team!
It’s interesting to think of making them that way. I like them very creamy and this does not sound creamy. However, it sounds easy so I think I’m going to try it.
They look prettier that way.. love scrambled eggs.
You and I make scrambled eggs the same way. I am intrigued by this country style method. I am wondering if it is due to lack of bowls or whisks. I think I will try this method the next time.
What a novel idea, must try this soon! I was raised eating eggs that were grossly over cooked; that was just the way my parents thought they should be cooked. Just a few years ago I discovered that to cook the eggs so they are fluffy you turn down the heat when they begin to set and then take them off the heat just before they are completely set. What a difference!
I never use milk or cream my mother taught me to whisk up the eggs real good and just pour them into hot pan – light and fluffy