Scrambled Eggs

Learn to Cook

Standard-

Scrambled eggs should be uniformly yellow in color with large tender masses of cooked eggs.

Recipe-

4 large eggs

2 tablespoons milk

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1 tablespoon butter, margarine or bacon drippings

Directions-

Put eggs, milk, salt and pepper in a mixing bowl. Beat with rotary beater or electric mixer at low speed, until whites and yolks are well blended. Heat butter, margarine, or bacon drippings in skillet until bubbly. Pour in egg mixture and reduce heat. Cook slowly, lifting egg mixture from bottom and sides of skillet with a spatula as it begins to thicken. Do not stir, but let mixture thicken in large masses.

Presentation-

Serve immediately on warm platter and garnish with parsley, if desired.

Carolyn Gass Hardimon, M. S.

Home Economist

Belleville, Illinois