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Scrambled Eggs
 

2 eggs  2 T milk  ¼ t salt  1/8 t pepper  1 T butter or margarine  Break eggs into a small mixing bowl. Add milk, salt and pepper. Beat well with fork. In small skillet, heat butter or margarine over medium heat until it is bubbly. Pour in egg mixture. When eggs just begin to look cooked around the edges, gently break up eggs into large soft pieces with a spatula. Continue stirring eggs until they are cooked but still moist. Turn heat to off. Serve immediately.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.