Betty Crocker 1950s Easy Scrambled Eggs

Total Time
10 mins
0 mins

from a 1950s-1960s cookbook

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  • 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.