1950’s Easy Scrambled Eggs


Retro Recipes

Join me for this great Retro Recipe!

Betty Crocker 1950s Easy Scrambled Eggs.
4 eggs
4 tablespoons milk or 4 tablespoons water
salt and pepper
2 tablespoons butter
salt and pepper
1 tablespoon oregano (optional) or 1 tablespoon parsley (optional) or 1 tablespoon chives (optional) or 1 tablespoon tarragon (optional) or 1 tablespoon chervil, to taste if desired (optional)

Directions:
1
Break eggs into a bowl with milk or water.
2
Add salt and pepper.
3
Beat with a fork or whisk.
4
Heat butter in a moderately hot skillet.
5
Pour the egg mixture in and reduce heat to low.
6
[Eggs should be scrambled slowly and gently!].
7
When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
8
As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

Total Time:

Cook Time:10 mins
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