Devilled Scrambled Egg

• 8 eggs
• ¼ pint (1½ dl) single cream
• 1 lev

Scrambled eggs with added seasoning and flavouring can become a speciality. Crack the eggs into a mixing basin, add the cream, salt, pepper, mustard and Worcestershire sauce. Beat well to mix and set aside.

Heat half the butter in a frying pan over a low heat. Strain in the egg mixture and stir over a moderate heat. Stir occasionally but not constantly, drawing the mixture away from the