Ingredients
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4
-
4
-
-
2
-
-
1
-
-
-
-
-
-
-
-
-
Directions
Betty Crocker 1950s Easy Scrambled Eggs, from a 1950s-1960s cookbook, I really enjoyed these used parsley and a little bit of tarragon Thanks for sharing carrie sheridan Made for I Recommend Tag
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Steps
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1
Done
|
Break Eggs Into a Bowl With Milk or Water. |
|
2
Done
|
Add Salt and Pepper. |
|
3
Done
|
Beat With a Fork or Whisk. |
|
4
Done
|
Heat Butter in a Moderately Hot Skillet. |
|
5
Done
|
Pour the Egg Mixture in and Reduce Heat to Low. |
|
6
Done
|
[eggs Should Be Scrambled Slowly and Gently!]. |
|
7
Done
|
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
Done
|
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. |
