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Scrambled Eggs, Plain

Carefully break eight fresh eggs in a bowl. Season with half teaspoon salt and two saltspoons white pepper, add half gill cold milk. Briskly beat up with a wooden spoon for one minute. Thoroughly heat in a small saucepan half ounce butter, then drop in the eggs, gently stir with a wooden spoon, while briskly cooking for six minutes. Turn them on a hot dish and serve very hot.