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Country-Style Scrambled Eggs

Country-Style Scrambled Eggs – Forkwise recipe card (illustration, no photo yet)
BreakfastAmerican⏱ 10 minServes 2Easy⚡ Five & FastGluten-freeDiabetic-friendlyVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 4 eggs
  • 2 tbsp butter
  • Salt and pepper, to taste

Method

  1. Melt the butter in a frying pan over medium-low heat.
  2. Break the eggs straight into the pan without beating them.
  3. When the whites begin to set, stir gently until the whites and yolks are just cooked through. Season and serve.

Leaving the eggs unbeaten gives streaks of white and yolk.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Scrambled Eggs, Country Style”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.