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Eggs, Beating

This is best done with a wooden fork in a shallow, flat-bottomed pan; bestow the beating with short, quick, downward strokes, without moving the elbow, which should be kept close to the side. When the foaming and bubbles disappear, and the beaten eggs assume the appearance which has been well described as that of a rich boiled custard, your task will have been very well accomplished. Kent's egg-beater is an excellent little instrument which greatly facilitates this process.