Scrambled eggs
Basic scrambled eggs
Serves 4
From M.F.K. Fisher’s How To Cook A Wolf.
*
8 good fresh eggs
½ pint (250ml) rich cream
s alt and freshly ground pepper
g rated cheese, herbs, whatnot, if desired
First
Break eggs gently into cold iron skillet. Pour cream in, and stir quietly
until the whole is blended, but no more. Never beat or whip.
Second
Heat very slowly, stirring from the bottom in large curds, as seldom as possible.
Never let bubble. Add seasoning at the last stir or two. This takes perhaps
half an hour. It cannot be hurried.
Third
Serve on toast, when it is barely firm. If herbs or cheese or mushrooms and
so forth are added, it should be when the eggs are half done.