Scrambled Eggs

I got 3 dozen lovely brown eggs from Sue’s brother in law today so made Scrambled eggs for supper. Fixed bacon in the oven and as the oven was hot made muffins to go with the rest of the meal. We all like breakfast for supper and with such great eggs, it made a special meal. I use the muffin recipe that is in the blog already under basic muffins. Baking the bacon instead of frying it keeps the greasy mess to a minimum and makes for easy cleanup.
Scrambled Eggs
 6 eggs
⅓ cup milk or light cream
½ teaspoon salt
Dash pepper
1 ½ tablespoon butter
  Beat eggs, milk , salt, and pepper with fork. Heat butter in skillet till just hot enough to make a drop of water sizzle. Pour in egg mixture. Turn heat to low. Cook stirring less if you want large pieces or more if you want smaller pieces. 7 to 8 minutes.
  Another option, and this is what I always do, is to cook the eggs over boiling water in a double boiler. The eggs come out soft and fluffy and never brown. Much easier to do and need less watching so you are free to do other things. It will double the amount of time needed to cook the eggs to about 15 to 16 minutes.
Better Homes and Gardens 1962    


  1. We had this for lunch today, after reading your post. Delicious.

  2. What an idea! I've not heard of cooking scrambled eggs over hot water; will try this method this weekend...I just know the result will be fabulous!

    (Friends who have chickens have sent us home with some of the most magnificent, HUGE brown eggs I have ever seen, Myrna, and the yolks are the most beautiful golden color; makes store-bought eggs pretty pathetic by comparison.)


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