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Plain Scrambled Eggs
Method
Put two tablespoonfuls of butter in a shallow frying pan. Add a tablespoonful of water to each egg. Six eggs are quite enough for four people. Add a half teaspoonful of salt, and a ¼ teaspoon of pepper. Give two or three beats, enough to break the eggs; turn them into the frying pan, on the hot butter. Constantly scrape from the bottom of the pan with a fork, while they are cooking. Serve with a garnish of broiled bacon and toast.
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