Scrambled Eggs

Preparation info
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By MFK Fisher

Published 1944

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(This dish is not very economical, but it is nourishing and pleasant enough for an occasional splurge.)


  • 8 good fresh eggs
  • ½ pint rich cream... or more
  • salt and freshly ground pepper


[...yes, good fresh eggs and rich cream... and yet I have produced something very good indeed with tired corner-store eggs and diluted condensed milk, given the time, which is, I am told, the essence.]

Break eggs gently into cold iron skillet. Pour cream in, and stir quietly until the whole is blended, but no more. Never beat or whip. Heat very slowly, stirring from the middle bottom in