Scrambled Eggs ~ 1896

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12/16/2011

Scrambled Eggs ~ 1896

5 Eggs
1/2 Cup Milk
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Butter

Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omlet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping the bottom of the pan.

Posted at 12:01 AM in 1800's, Eggs | Permalink

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