Page:Browne - The Plain Sailing Cook Book.djvu/142

 SCRAMBLED EGGS


 * MATERIALS

3 eggs

½ teaspoon salt

Pepper

¼ cup milk

1 tablespoon butter


 * UTENSILS

Bowl

Dover beater

Tablespoon

Frying-pan

DIRECTIONS


 * 1) Break the eggs into a bowl, beat with a dover beater, add the salt, pepper, and milk, and stir well together.
 * 2) Set the frying-pan over a slow fire, and put the butter in it to' melt and heat.
 * 3) Pour the mixture from the bowl into the frying-pan, and with a spoon begin at once to scrape from the sides of the pan toward the centre, keeping the mixture from sticking to the pan and allowing it to cook evenly.
 * 4) When the mixture has become of a jelly-like consistency, take the frying-pan from the fire, turn the contents out on a hot platter, and serve at once.

REMARKS

Garnish with bits of buttered toast and a few sprigs of parsley. Any of the following materials may, if desired, be added to the eggs just before cooking:

