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Scrambled Eggs

From Joy Of Cooking p.222

Instructions:

For proper results, eggs should be not below room temperature. To achieve more fluffiness, beaten whites may be added to whole eggs in the proportion of 1 additional white to 3 whole eggs.

Have ready by the time the butter is hot and add the following mixture, beaten with fork until eggs are well mixed:

• 3 eggs
• ¼ teaspoon salt (if desired)
• 2 tablespoons cream or milk (if desired)
• Cheese, ham or other food-have it cut, sliced or chopped

Instructions:

1. Beat all ingredients above with fork until eggs are well mixed:
2. Melt 1 to 2 tablespoons butter in a skillet over low heat.
3. As the eggs heat through, increase heat to medium-low.
4. Push the eggs gently in the skillet until they have thickened but are still soft.

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Last Revision: October 31, 2006