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Scrambled Eggs with Ham

Cut two ounces lean cooked ham into very small, dice-like pieces and lightly brown in a frying pan with one teaspoon melted butter for two minutes. Carefully break eight fresh eggs in a bowl, add half gill cold milk, half teaspoon salt and two saltspoons white pepper; sharply beat up with a fork for one minute, then pour the beaten eggs over the ham. Stir with a wooden spoon while briskly cooking for six minutes. Pour into a hot dish and serve.