SCRAMBLED EGGS
Put two heaping tablespoonfuls of butter into a frying-pan. When it sizzles, break into it quickly six fresh eggs and mix thoroughly with a silver spoon for two minutes without stopping. Season with salt and pepper and a slight grating of nutmeg if desired. Scrambled eggs should be thick and creamy.
SCRAMBLED EGGS—II
Beat the eggs thoroughly, add one teaspoonful of cold water or milk for each egg and beat again. Cook as above.