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Scrambled Eggs

4 servings

Ingredients

• eggs (as needed)
• 1.5 tbsp per egg milk or water
• salt (a little)
• butter (a little)

Instructions

1. Before preparing, check the freshness of the eggs by cracking each one individually into a cup.
2. For each egg, allow 1½ tablespoons of milk or water and a little salt.
3. Whisk eggs, milk, and salt, heat butter in an earthenware dish, pour in the egg mixture, and stir slowly over moderate heat until thickened, removing the pan from the heat towards the end.
4. As soon as the scrambled eggs are ready, transfer them to a waiting bowl to keep them nice and soft.
5. Alternatively, melt butter thinly in an earthenware or well-enameled dish, pour in the unwhisked eggs, sprinkle with salt, and continuously stir the mixture away from the bottom in strips until it thickens into large, soft flakes.
6. The scrambled eggs should never become too firm.

Modernized from a treasured 19th-century German cookbook.