Reference > Farmer's Cookbook > EGGS > Scrambled Eggs
  Poached Eggs with Sauce Bearnaise Scrambled Eggs with Tomato Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Scrambled Eggs

5 eggs
1/2 teaspoon salt
1/2 cup milk
1/8 teaspoon pepper
2 tablespoons butter

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Poached Eggs with Sauce Bearnaise Scrambled Eggs with Tomato Sauce  
 
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