Scrambled Eggs
- Ingredients
- 3 eggs
- ½ teaspoon salt
- Pepper
- ¼ cup milk
- 1 tablespoon butter
- Utensils
- Bowl
- Dover beater
- Tablespoon
- Frying-pan
- Directions
- Break the eggs into a bowl, beat with a dover beater, add the salt, pepper, and milk, and stir well together.
- Set the frying-pan over a slow fire, and put the butter in it to melt and heat.
- Pour the mixture from the bowl into the frying-pan, and with a spoon begin at once to scrape from the sides of the pan toward the centre, keeping the mixture from sticking to the pan and allowing it to cook evenly.
- When the mixture has become of a jelly-like consistency, take the frying-pan from the fire, turn the contents out on a hot platter, and serve at once.
- Remarks
Garnish with bits of buttered toast and a few sprigs of parsley. Any of the following materials may, if desired, be added to the eggs just before cooking:
- ¼ cup tomato pulp
- 1 tablespoon chopped parsley
- 1 tablespoon chopped green pepper
- 1 tablespoon chopped pimento
- ¼ cup grated cheese
- ¼ cup boiled ham—chopped
- 3 or 4 slices cooked bacon cut in small pieces.
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