Scrambled Eggs

Preparation info

  • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About

(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
  • grated cheese, herbs, whatnot, if desired


[...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 large curds, as seldom as possible. Never let bubble. Add seasoning at the last stir or two.

This takes perhaps a half hour. It cannot be hurried.

Serve on toast, when it is barely firm. If herbs or cheese or mushrooms (or chicken livers and so forth) are added it should be when the eggs are half done.