Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Scrambled Eggs.

Beat well three eggs, with two tablespoonfuls of cream or milk; add salt and pepper; put in the pan a lump of fresh butter, and, as soon as melted, put in the eggs, stirring rapidly from the time they begin to set; as in order to be tender they must be cooked quickly.