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Scrambled Eggs With Milk

Scrambled Eggs With Milk


  • 6 large eggs
  • 1/4 cup evaporated milk, undiluted
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp butter


  1. In a small bowl, beat eggs, evaporated milk, salt and pepper with a fork until well broken up.
  2. Choose a nonstick skillet that measures 7 to 8 inches across the bottom.
  3. Add butter and heat over moderated heat.
  4. Whe butter is melted, pour in egg mixture.
  5. Cook 3 to 5 minutes, drawing a plastic spatula slowly across the bottom of the skillt, letting the uncooked egg flow under the cooked part, until eggs are set almost as much as you like them.
  6. Remove pan from heat.
  7. Suggestion: Serve with sliced tomatoes or grilled tomato halves and grits or home-fries.
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