Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Scrambled Eggs. ✠

Put a good piece of butter in a frying-pan, and when it is hot drop in the eggs, which should be broken whole into a bowl. Stir in with them a little chopped parsley, some pepper and salt, and keep stirring to and fro, up and down, without cessation, for three minutes. Turn out at once into a hot dish, or upon buttered toast and eat without delay.