Scrambled Eggs Recipe:

1. Scramble 2 eggs per person and an exstra one for the pan. Serve at once on Buttered fresh toast.
2. Vermounth or herb or wine vinegar may be mixed with the eggs, 1 tablespoon to every 4 eggs.
3. For a 5-egg scramble add 1 tablespoon each finely chopped parsley and chives and a dash paprika to the eggs-and-cream mixture. Sprinkle the eggs with more chopped parsley when serving.
4. Or saute’ 1/2 cup button mushrooms in 3 tablespoons butter then add the egg-cream mixture.
5. Or saute’ 1 cup pickled-over crab meat in butter. Add the egg mixture with 1 tablespoon chopped parsley and 1 teaspoon chopped chives.

List of ingredients required:

  • 2 Eggs per person and an exstra one for the pan.
  • Vermounth or Herbm or Wine Vinegar.
  • Finely chopped parsley.
  • Chives.
  • Paprika.

Or:

  • 2 Eggs per person and an exstra one for the pan.
  • Vermounth or Herbm or Wine Vinegar.
  • 1/2 Cup button mushrooms.
  • 3 Tablespoons butter.

Or:

  • 2 Eggs per person and an exstra one for the pan.
  • Vermounth or Herbm or Wine Vinegar.
  • 1 Cup pickled-over crab meat in butter.
  • Parsley.
  • 1 Teaspoon chopped chives.