Betty Crocker 1950s Easy Scrambled Eggs

• eggs↗4
• milk or water↗4
• salt and pepper
• butter↗2
• salt and pepper
• tarragon or chervil1

  optional

Step-by-step instructions

1. 1

   Break eggs into a bowl with milk or water.

2. 2

   Add salt and pepper.

3. 3

   Beat with a fork or whisk.

4. 4

   Heat butter in a moderately hot skillet.

5. 5

   Pour the egg mixture in and reduce heat to low.

6. 6

   [Eggs should be scrambled slowly and gently!].

7. 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. 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.