Add 6 tablespoons milk or thin cream and 1 teaspoon salt with pepper
to taste.
Beat eggs just enough to break up yolks and whites;
this may be done with a fork for slight beating or with an egg beater
if more beating is preferred.
Or eggs may be let unbeaten.
Have 3 tablespoons butter melted in skillet over low heat.
Pour egg mixture into skillet and cook slowly without stirring
until whites just begin to set at bottom and sides of pan.
Then start to lift up the mixture with a spatula,
loosening sides and scraping gently until eggs are done to firmness
desired.
Leftover egg whites or yolks may be substituted
for one or two of the whole eggs.
Server immediately.
Makes 5 servings.
Recipe is believed to be accurate
but is not guaranteed. Recipe is intended for personal use only.
You can print a copy for yourself and/or your friends,
but you cannot publish it or post it to any Internet or other public site
without our permission.
Questions/Submit a Recipe/Comments
to send questions, comments or recipes.
