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Scrambled Eggs (Tablespoons butter teaspoon)

3 tablespoons butter teaspoon pepper teaspoon salt The general rule is to use 1 tablespoon milk and tablespoon butter for each egg. Beat eggs slightly to mix whites and yolks, add salt, pepper and milk. Put butter into hot omelet pan. When melted, pour in the mixture. Cook slowly at a low temperature, until creamy consistency, lifting from bottom of pan with spatula, as it thickens. Do not stir, but leave in rather large masses. Serve on hot buttered toast.