Betty Crocker 1950s Easy Scrambled Eggs

READY IN: 10mins
Recipe by carrie sheridan

from a 1950s-1960s cookbook

Top Review by ImPat

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.

Ingredients Nutrition


  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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