Comments by "E Dennis" (@edennis8578) on "1755 Scrambled Eggs - Quarter Pound of Butter? - 18th Century Cooking" video.

@junbh2 The recipe was probably for two or three people. And yet, you would be amazed at how much people ate when all labor was manual labor. My husband's family has photos from the 1920s of the family at the dinner table on the farm; heaped high with food, including several pies and cakes. And they were all skinny. Fast forward three generations and off the farm, and my mil was still trying to lay a table like that, but even with twice as many people we couldn't eat a third of it and everybody was fat.
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I was taught to cook them on high heat in cooking class when I was in high school. If you add just a touch of water to the eggs before whisking, they come out fluffy and soft even on high heat.
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