Nine eggs.
One tablespoonful of butter.
Half a teaspoonful of salt.
A little pepper.
Half a teaspoonful of chopped parsley very fine.
Break the eggs altogether in a bowl. Put the butter in a clean frying-pan and set it on the range. As it melts, add pepper, salt and parsley. When it hisses, pour in the eggs, and begin at once to stir them, scraping the bottom of the pan from the sides toward the centre, until you have a soft, moist mass just firm enough not to run over the bottom of the heated dish on which you turn it out. Make it into a neat mound. Some people prefer it without the parsley.
In serving everything, be careful that the rims of the dishes are perfectly clean. The effect of the most delicious viand is spoiled by drops or smears of food on the vessel containing it.
If you heap your scrambled eggs on a platter and lay parsley-sprigs around, making a green fringe or border for the yellow hillock, you have an elegant dish. Study to make plain things pretty when you can.