Scrambled Eggs - cooking recipe

Ingredients

1 tsp. butter per egg
1 Tbsp. milk or water per egg
large eggs, number desired

Preparation

In glass pie
plate
or casserole, heat butter 30 to 45 seconds.
Add
milk or water and eggs, blending lightly with a fork.
Cover
and cook as following, stirring one or two times during
the
last
half of cooking time: 1 egg - 30 to 45 seconds; 2
eggs - 1 1/2 minutes; 4 eggs - 2 1/2 to 3 minutes; 6 eggs -
3 1/2
to 4 1/2 minutes; 8 eggs - 4 1/2 to 5 1/2 minutes.
Remove from
oven,
stir and rest 2 to 3 minutes, covered.
Season with salt and pepper.