Betty Crocker 1950s Easy Scrambled Eggs

READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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.
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