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scrambled eggs

Scrambled Eggs

  • 6 large eggs
  • 2 tablespoons butter or margarine
  • 1/4 cup milk (or water)

In a medium mixing bowl beat the eggs gently with a fork and add milk or water. In a clean skillet melt butter or margarine. Be careful not to scorch the butter. When the butter is hot, add eggs. Stir gently. Remove from heat and turn onto plate just before done as the eggs will continue to cook. Salt and pepper to taste. Note: water makes the eggs more tender, milk makes them richer.

Scrambled Eggs with Green Onions

Follow the recipe for scrambled eggs but add three chopped green onions to the eggs when they are about half done.

Scrambled Eggs with Onions

Follow the recipe for scrambled eggs but add 1/2 cup chopped onions to the skillet about 1 minute before adding the eggs.


Next: Soft Fried Eggs

© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.