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Scrambled Eggs, Molet

Plunge twelve fresh eggs in boiling water for five minutes, lift up, clip off a piece of shell at end of each and with a very small spoon scoop insides into a frying pan; add an ounce butter, half teaspoon salt, two saltspoons pepper, a half gill cream, place pan on fire and gently cook for two minutes, continually stirring meanwhile; dress on a deep dish and serve.