Home › The World's Kitchen › Scrambled Eggs with Onions

Scrambled Eggs with Onions

Carefully crack eight fresh eggs into a bowl, and a half gill milk, half teaspoon salt and two saltspoons pepper, sharply beat with fork one minute. Heat a tablespoon melted butter in a sauteuse, add one medium, finely chopped onion, gently brown five minutes, then drop in the eggs and cook six minutes, frequently stirring meanwhile. Dress on a vegetable dish and serve.