Scrambled Eggs, Reformed Style Recipe 2 ingredients

To prepare this Scrambled Eggs, Reformed Style Recipe 2, first turn four tablespoonfuls of milk or thin cream into an agate frying pan, and add half a teaspoonful of salt. Beat four eggs with a silver fork just enough to break the yolk thoroughly. Then turn the egg into the hot milk. Cook over a gentle fire, stirring as the egg thickens, and adding, now and then, a bit of butter, until two tablespoonfuls have been used. When lightly set turn on to a hot serving dish and serve at once.