Scrambled Eggs, Country Style

Scrambled Eggs, Country Style on PlastWhen 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:

Recipe for Scrambled Eggs, Country Style
Source: Boston-Cooking School Cook Book (1921)

And, here’s the recipe updated for modern cooks:

Here’s the recipe updated for modern cooks:

Scrambled Eggs, Country Style

  • Servings: 2 - 3
  • Difficulty: easy
  • Print

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.

16 thoughts on “Scrambled Eggs, Country Style

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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

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