Break some eggs - about 6 or 8 at a time - into a bright saucepan and add for each egg a tablespoonful of melted butter and very little salt. Have a pan of water boiling on the stove; set the saucepan in it and stir and beat the eggs until they are cooked as thick as scram bled eggs. Serve sometimes plain in dishes same as scrambled eggs, sometimes on fancy toast.