This article was written by Samuel Phineas Upham
Not much can be said about the history of scrambled eggs. We know the Romans had prepared dishes with a broken yolk that are similar to the scrambled eggs we enjoy today, but the recipes for scrambled eggs have varied quite a bit over the years. If you want a taste of yesteryear, grab a carton of eggs and read on for some ancient recipes you can make for yourself.
In sixteenth century England, recipes called for about eight egg yolks beaten into a pint of cream. The cook would then strain the mixture over a fire and stir it., then allowed to curdle before being placed on a cloth. The mixture would then hang so the whey could drain from it, then the whey would be beaten with rose water and sugar until a fine yellow butter was created. The cook would then do the same with the egg whites until a white butter was created.
Scrambled eggs were a popular budget food item in the US. The fried omelet was well-known by 1857, but recipes of the time called for a few eggs mixed into a boiling pot. The mixture is cooked for five minutes, then a selection of vegetables and meats are added to the recipe for flavor. The English had a similar recipe, but they preferred celery, lettuce, spinach, or asparagus tops.
Mrs. Lincoln, a famous cooking teacher from Boston, introduced the concept of poaching eggs. She talked about serving the poached egg over a slice of toasted bread with a butter or anchovy spread, or on top of a piece of broiled ham. Her ham and eggs recipe was so popular it is still eaten today.