Scrambled Eggs With Protose
Cream or milk, 1 tablespoonful (for one person).
Fresh eggs, 2.
Minced protose, 1 tablespoonful.
Into an oiled skillet containing one tablespoonful of cream or milk break the eggs, slightly whipping them with egg whip or spoon, then add protose. Stir to prevent sticking to bottom, also to thoroughly mix egg with protose. Salt, scramble (soft medium, or hard), as desired. Serve at once on hot platters.