Betty Crocker 1950S Easy Scrambled Eggs - cooking recipe

Ingredients

4 eggs
4 tablespoons milk or 4 tablespoons water
salt and pepper
2 tablespoons butter
salt and pepper
1 1 tablespoon tarragon (optional) or 1 tablespoon chervil, to taste if desired (optional)

Preparation

Break eggs into a bowl with milk or water.
Add salt and pepper.
Beat with a fork or whisk.
Heat butter in a moderately hot skillet.
Pour the egg mixture in and reduce heat to low.
[Eggs should be scrambled slowly and gently!].
When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.