Betty Crocker 1950s Easy Scrambled Eggs |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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from a 1950s-1960s cookbook Ingredients:
4 eggs |
4 tablespoons milk or 4 tablespoons water |
salt and pepper |
2 tablespoons butter |
salt and pepper |
1 tablespoon oregano (optional) or 1 tablespoon parsley (optional) or 1 tablespoon chives (optional) or 1 tablespoon tarragon (optional) or 1 tablespoon chervil, to taste if desired (optional) |
Directions:
1. Break eggs into a bowl with milk or water.
2. Add salt and pepper.
3. Beat with a fork or whisk.
4. Heat butter in a moderately hot skillet.
5. Pour the egg mixture in and reduce heat to low.
6. [Eggs should be scrambled slowly and gently!].
7. When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
8. As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.
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