Caution on Use of Cracked or Soiled Eggs
Cracked or soiled eggs may contain bacteria that can produce food poisoning. For your protection, use cracked or soiled eggs only when they are thoroughly cooked or when the foods in which they are an ingredient are thoroughly cooked.
In this publication, a warning note is given with each recipe in which cracked or soiled eggs should not be used.
Scrambled eggs
Break eggs into a bowl. Add milk as follows: For creamy scrambled eggs, add 1 tablespoon milk for each ego; for dry scrambled eggs, add ½ tablespoon milk for each egg. For a product with uniform yellow color, beat mixture enough to blend yolks and whites thoroughly. If you prefer scrambled eggs with flecks of yellow and white, beat only slightly. Season with salt and pepper.
Pour the mixture into a heated frypan in which a little fat has been melted. Cook slowly, stirring occasionally to let the uncooked portion flow to the bottom. Cook until the mixture is set, but still moist.
Or, if preferred, use a double boiler. Melt a little fat in the top part, pour in the egg mixture, place over simmering water in the bottom of the boiler, and cook as above.
Note: Use only clean, sound-shelled eggs in this recipe.