Scrambled Eggs II
aedrozda (Pixabay License)

Scrambled Eggs II

Yield: 50 servings

Ingredients

Directions

  1. Beat eggs.
  2. Add milk and seasonings.
  3. Heat fat in frying pan.
  4. When it bubbles, pour in the egg mixture.
  5. Cook slowly, stirring occasionally, until eggs are firm but not hard.
  6. To keep scrambled eggs very soft and tender cook over boiling water.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Breakfast

Measure: avoirdupois

Ingredient: egg, evaporated milk, salt, pepper, fat

Equipment: egg beater, measuring cups, measuring spoons, pan

See Also

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Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

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Meat Loaf II

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

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