|Margarine||1⁄3 Pound (Fleischmann'S)|
|Milk||1 1⁄2 Cup (24 tbs)|
Melt Fleischmann's Margarine (do not brown) in a thick aluminum pan.
Break eggs in a bowl and merely beat them a little with a fork until blended (not in a mixer).
Pour eggs into melted butter over very low heat.
Cook very slowly, stirring constantly with a rubber spatula.
Remove from heat before eggs begin to congeal and continue to stir.