Directions

Butter saute pan liberally. Pour 6 well-beaten eggs into pan. Season with salt and pepper and put on fire. Keep stirring constantly until eggs become “creamy.”  Then add two more ounces of butter and 1 teaspoonful of cold water or milk for each egg – or one tablespoonful of heavy cream for every two eggs. DO NOT OVERCOOK. Serve quickly. And – serve with Porkette. Variation: for mixed-in scrambled eggs, dice or shred cooked Porkette and add to eggs while stirring before cooking.