Betty Crocker 1950s Easy Scrambled Eggs

"from a 1950s-1960s cookbook"
photo by lazyme photo by lazyme
photo by lazyme
photo by I'mPat photo by I'mPat
Ready In:


  • 4 eggs
  • 4 tablespoons milk or 4 tablespoons water
  • salt and pepper
  • 2 tablespoons butter
  • salt and pepper
  • 1 1 tablespoon tarragon (optional) or 1 tablespoon chervil, to taste if desired (optional)


  • Break eggs into a bowl with milk or water.
  • Add salt and pepper.
  • Beat with a fork or whisk.
  • Heat butter in a moderately hot skillet.
  • Pour the egg mixture in and reduce heat to low.
  • [Eggs should be scrambled slowly and gently!].
  • 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.
  • 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.

Questions & Replies

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  1. 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.
  2. lazyme
    I really enjoyed these. I used parsley and a little bit of tarragon. Thanks for sharing carrie sheridan. Made for I Recommend Tag.
  3. linguinelisa
    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.
    Congrats! your recipe is featured on our homepage today as the "Recipe of the Day!" (8/7/11)


56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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