Scrambled Eggs

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

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

    Method

    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.