Campbelled Eggs - cooking recipe

Ingredients

8 eggs, slightly beaten
1 (10 3/4 ounce) can cream of celery soup or (10 3/4 ounce) can cream of mushroom soup
2 tablespoons butter
1 dash pepper

Preparation

In bowl, stir soup until smooth; gradually blend in eggs and pepper.
In 10-inch skillet, melt butter; pour in egg mixture.
Cook over low heat.
As mixture begins to set around edges, gently lift cooked portions with large turner so that thin, uncooked portion can flow to the bottom.
Continue gently lifting cooked portions until eggs are completely set, but still moist.