PLAIN SCRAMBLED EGGS
Put two tablespoonfuls of butter in a shallow frying pan. Add a
tablespoonful of water to each egg. Six eggs are quite enough for four
people. Add a half teaspoonful of salt, and a saltspoonful of pepper.
Give two or three beats--enough to break the eggs; turn them into the
frying pan, on the hot butter. Constantly scrape from the bottom of
the pan with a fork, while they are cooking. Serve with a garnish of
broiled bacon and toast.
SCRAMBLED EGGS WITH CHIPPED BEEF
Pull apart a quarter of a pound of chipped beef, cover with boiling
water, let it stand ten minutes, drain and dry. Put it into a saucepan
with two level tablespoonfuls of butter, four eggs, beaten until they
are well mixed, and a dash of pepper. Stir with a fork until the eggs
are "set."
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