Traditional Scrambled Eggs

Traditional Scrambled Eggs

Ingredients:
6 eggs
3/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. butter

Directions:
Beat the eggs slightly, and to them add the milk and seasonings. Melt
the butter in a frying pan and, when the butter is hot, pour the egg
mixture into it. As the eggs begin to thicken, stir them up from the
bottom of the pan and continue to stir them until the entire mass has
thickened slightly. Before the eggs are entirely cooked, remove them
from the pan. Bacon and ham fat may be used instead of butter, and they
are strongly recommended if they can be secured, for they lend an
excellent flavor to scrambled eggs.
55. SCRAMBLED EGGS WITH TOMATO.--The addition of tomato to scrambled
eggs lends an unusual flavor as well as a little variety to the dish.
The same conditions apply to the cooking of scrambled eggs with tomato
as apply to plain scrambled eggs; namely, that too long cooking ruins
them. The onion included in the recipe here given may be omitted from
the dish if it is not desirable. The fat to be used may be in the form
of butter, although bacon or ham fat may be substituted to give an
agreeable flavor.
SCRAMBLED EGGS WITH TOMATO
(Sufficient to Serve Six)