Plain Scrambled Eggs
|Milk/Cream or water||2 Tablespoon (Leveled)|
|Fat||2 Tablespoon (Leveled)|
Melt the fat in a frying-pan and lower the heat.
Beat the eggs slightly, add the liquid, salt and pepper, and pour into the hot skillet.
When the mixture begins to set on the edges stir it and lift from the pan so that the uncooked portion will run under.
Continue to do this until eggs are just set and jelly-like.
Serve at once.
Cooked vegetables, fish or meat which have been chopped or diced may be added to the egg mixture just before removing from the fire.