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Battered or Scrambled Eggs

In a frying-pan, place one tablespoon of butter for each egg to be used. Beat the eggs until the whites and yolks are well mixed. Season with salt and pepper and add one to three tablespoons of milk or cream for each egg. Pour into the hot fat and cook slowly, stirring constantly until the eggs are of the desired consistency. Serve at once. A little onion-juice or chopped parsley may be added to the eggs, if desired. Eggs cooked in this way in the top of a double boiler will be more creamy than those cooked in a frying-pan.