SCRAMBLING SCRAMBLED EGGS

One of Caroline Coe’s Tested Recipes.

Pierpont Morgan has said that “you can’t unscramble eggs,” and I might add that few people can even scramble them! They should be soft enough to eat on toast and well seasoned with salt.
“Oscar,” the famous chef of the Waldorf Astoria, gave me his recipe for scrambled eggs, one of the things for which that famous hotel prides itself.
He uses three times as many yolks as whites, so if you are making a cake where you use many whites you can have “eggs Oscar” for breakfast the next morning.

Add the yolks of three eggs to two whole eggs.
Put a half cup of milk and a tablespoon of butter in the skillet with a generous pinch of salt;
Stir until of the consistency of thick cream and serve on toast.

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