Betty Crocker 1950s Easy Scrambled Eggs

Total Time
Prep 10 mins
Cook 0 mins

from a 1950s-1960s cookbook

Ingredients Nutrition

  • 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)


  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.
Most Helpful

5 5

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.

5 5

I really enjoyed these. I used parsley and a little bit of tarragon. Thanks for sharing carrie sheridan. Made for I Recommend Tag.

3 5

I cooked these eggs for at least 10 minutes but they weren't done enough for me but my brother liked them just fine. Different people have different tastes, I guess. I cooked them slowly as the recipe recommends but it's just not my personal taste. Made for the I Recommend cooking tag game.