Perfect Scrambled Eggs

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

Farm Journal’s Country Cookbook

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. salt
  • tsp. pepper
  • 3 tblsp. butter, regular margarine or bacon drippings


  • 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 and sides, push them back with pancake turner to allow the uncooked eggs to flow to the bottom of the pan. Repeat until the eggs are just cooked through. Remove from skillet at once. Serve on warm platter.