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Eggs, Scrambled

This dish differs very little in its mode of preparation from "jumbled" eggs. When the pan has been well oiled with good butter, put into it as many eggs as it will hold separately, that each yolk may be entire. When the whites have become slightly hard, stir from the bottom of the pan till done, adding a piece of butter, pepper, and salt. When done, the yolks and whites should not be blended, but appear as separate streaks stirred together. Serve on hot buttered toast with anchovy sauce, potted meat, cheese, or fish spread over it first. The eggs should be of the consistency of butter. Time, five minutes.