Scrambled Eggs

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 5 eggs.
  • ½ cup milk.
  • ½ teaspoon salt.
  • teaspoon pepper.
  • 2 tablespoons butter.


    Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan.