Scrambled Eggs

Scrambled Eggs

4 eggs.
2 tablespoonfuls of milk.
1/2 teaspoonful of salt.

Put the eggs in a bowl and stir till they are well mixed; add the milk and salt.

Make the frying-pan very hot, and put a tablespoonful of butter in it; when it melts, shake it well from side to side, till all the bottom of the pan is covered.

Put in the eggs and stir them, scraping them off the bottom of the pan until they begin to get a little firm; then draw the pan to the edge of the stove, and scrape up from the bottom all the time till the whole looks alike, creamy and firm, but not hard.

Put them in a hot, covered dish.

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Scrambled Eggs with Parsley

Chop enough parsley to make a teaspoonful, and mince half as much onion. Put the onion in the butter when you heat the pan, and cook the eggs in it; when you are nearly ready to take the eggs off the fire, put in the parsley.

After Margaret had learned to make these perfectly, she began to mix other things with the eggs.

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