Scrambled Eggs

Jajecznica

Preparation info
    • Difficulty

      Easy

Appears in
Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

  • About

Ingredients

  • 4 eggs
  • 1 tablespoon butter
  • 1 tablespoon cream

Method

Saute onion in butter until transparent, not brown. Beat eggs with fork only enough to mix yolk with white and add cream. Pour into onion and butter and lift from bottom with spoon, keeping the eggs light and fluffy.