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Scrambled Eggs

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4 eggs
4 tablespoons rich milk or cream
1/8 teaspoon pepper, if desired
1/2 teaspoon salt
1 tablespoon butter, margarine or drippings


Add milk and seasonings to eggs and beat until well blended if uniform yellow color is desired. Beat only slightly if yellow and white color is desired. Heat fat in an 8-inch skillet until a drop of water sizzles when dropped onto the surface. Pour in egg, reduce the heat to low and cook, lifting the bottom and slides of the texture as it thickens. (Do not stir more than necessary.) Thin, uncooked mixture will run to the bottom of the pan cook until thickened, but still moist.

Makes 2 servings

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