Scrambled Eggs
Ingredients
- 5 eggs
- ½ cup milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons butter
Steps
- Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan.
More recipes with eggs, milk or butter
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.