Scrambled Eggs

This is a stand-by meal in case any other meals are lost or stolen or there just isn't enough for everyone. (We added this recipe as a joke while making the book, but I have since realized that this recipe is actually for an omelet. What's up with that Better Homes and Gardens?)

Ingredients

  • 6 eggs
  • 1/3 cup milk
  • 1/4 tsp. salt
  • Dash pepper
  • 2 Tbsp. butter or margarine

Directions

  1. In a bowl, beat together eggs, milk, salt and pepper. Stir with a fork to mix.
  2. In a 10" skillet, melt butter over medium heat; pour in egg mixture. Cook, without stirring, till mixture begins to set on the bottom and around edges.
  3. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath.
  4. Continue cooking over medium heat about 4 minutes or until eggs are cooked throughout but are still glossy and moist.
  5. Remove from heat immediately. Season to taste.

To make real scrambled eggs, use same recipe as above, but scramble in the pan instead of letting them set.

Makes 3 servings