Lowney’s – Scrambled Eggs

Ingredients

• 4 eggs
• 4 tablespoons milk or cream
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 teaspoon chopped parsley
• 2 tablespoons butter (28g)

Method

1. Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk.
2. Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep mixture uniformly delicate.

Title

Lowney’s Cook Book

Author

Maria Willet Howard