SCRAMBLED EGGS
2 servings
In a book titled “The Old Virginia Gentleman,” its author, George Bagby, describes scrambled eggs as a “necessary.” For breakfast, for sandwiches, or as the original skillet supper, families all over the country agree with Mr. Bagby.
4 eggs
¼ C. milk
½ tsp. salt
Dash pepper
2 T. butter
Beat together eggs, milk, salt and pepper with a fork, mixing thoroughly for uniform yellow, or just slightly for white and yellow streaks. Heat butter in 8-inch fry pan over medium heat until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, turn a pancake turner over and gently draw completely across the bottom of pan, forming large soft curds. Continue until eggs are thickened, but do not stir constantly. Cook until eggs are thickened throughout but still moist.[1]
Egg Tortilla, recipe on [page 18].