Perfect Scrambled Eggs

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Turn onto platter while slightly moist. They’ll be just right when served


  • 8 eggs
  • ½ c. milk or light cream
  • 1 tsp.


  • Break eggs into bowl and stir with fork. Mix in milk, salt and pepper.
  • Melt butter in heavy skillet over medium heat, add egg mixture and reduce heat to low. (You may scramble eggs in double boiler. Takes less watching, but more time for cooking. For Double-boiler Scrambled Eggs.)
  • When eggs begin to set at bottom