Break eggs into a bowl. Add milk as follows: For creamy scrambled eggs,
add 1 tablespoon milk for each ego; for dry scrambled eggs, add ½
tablespoon milk for each egg. For a product with uniform yellow color,
beat mixture enough to blend yolks and whites thoroughly. If you prefer
scrambled eggs with flecks of yellow and white, beat only slightly.
Season with salt and pepper.
Pour the mixture into a heated frypan in which a little fat has been
melted. Cook slowly, stirring occasionally to let the uncooked portion
flow to the bottom. Cook until the mixture is set, but still moist.
Or, if preferred, use a double boiler. Melt a little fat in the top
part, pour in the egg mixture, place over simmering water in the bottom
of the boiler, and cook as above.