Scrambled Eggs. No. 1
Break two eggs into a plate, and sprinkle on a little pepper and a saltspoon of salt; beat them with a fork for one minute, add two tablespoons of milk or, better, thin sweet cream; beat again and pour the mixture into a buttered pan; stir it gently, letting it cook slowly for about two minutes, or until the albumen of the egg is coagulated. It should be soft and tender, not hardened. Serve it on toast, or in a small, square covered dish.