Betty Crocker 1950s Easy Scrambled Eggs

carrie sheridan's Note:

from a 1950s-1960s cookbook

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 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.

Reviews

[I'mPat]

Good old fashioned scrambled eggs that were thoroughly enjoyed by the DM and myself with a slice of toasted buttered soughdough. Thank you carrie sheriden, made for All You Can Cook Buffet tag game special.

[Food.com]

Congrats! your recipe is featured on our homepage today as the "Recipe of the Day!" (8/7/11)