Scrambled Eggs. As the name denotes, this is a process needing a quick motion. Allow an egg to each person. Have ready a frying pan heated, a broad bladed knife, and a tablespoonful of butter, or butter substitute, ready to melt in the pan.
(1) Melt the butter, break the eggs into the pan, without beating them, and begin to scrape them from the bottom of the pan with the knife, as fast as you can move your hand. This is an old-time method, and gives a mixture of white and yellow color. Stop the process when the eggs are softer than you wish them for serving, as they will stiffen after they are removed from the fire. Sprinkle in salt, before you give the last scramble, and serve at once.
(2) Beat the eggs, adding a tablespoonful of water for each egg, and a shake of salt for each, and proceed as in (1).