Scrambled Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Break the eggs into a saucer, one by one, and then transfer to a bowl. Season well with salt and pepper. Have the frying pan very hot. Put into it the butter, and add immediately the Eggs, and keep...
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Cooking tools:
- Stove
- Skillet
- Saucer
- Mixing bowl
- Spoon
Ingredients
- 6 Fresh Eggs
- A Tablespoonful of Butter
- Salt
- Pepper
- Parsley to Garnish
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