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Scrambled Eggs, En Surprise

Stick a needle in the thick, round end of eight fresh eggs, then carefully clip off a small piece at the thin ends. Shake out the inside of the eggs into a bowl, keeping both shells and covers. Season the eggs with a half teaspoon salt and two saltspoons white pepper, pour in a half gill milk and beat up with a fork for one minute. Heat a tablespoon butter on a frying pan, pour in the beaten eggs, stir well with a wooden spoon for two minutes, let rest for one minute, then stir again while cooking for three minutes. Prepare six small, round toasts of one and a half inches in diameter and cut out a small, round piece in the centre of each. Place them on a dish with a folded napkin, then fill the six shells with scrambled eggs, set the eggshells on the cavity of the toasts, cover them with their covers and serve.