Scrambled Eggs with Tomato Sauce

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 5 eggs
  • ½ cup milk or water
  • ½ teaspoon


Beat eggs slightly with silver fork; add salt, pepper and milk. Heat omelet pan, put in butter, and when melted, turn in mixture. Cook until of creamy consistency, stirring and scraping carefully from bottom of pan. Have the following Tomato Sauce ready, stir it into the scrambled eggs, and serve hot on toast or crackers.