Hello ,
In my family for 4 generations and being faarmers we always had scrambled 
eggs as breakfast, lunch and supper.
We usually did 2 extra large eggs per person and a tablespoon of milk for 2 
eggs..of course the milk was really cream fresh from the creamery in the 
dairy barn..haha
We put stale salted soda crackers coursely crumbled into the eggs.  Probably 
2 crackers per2 eggs.  Once the eggs were almost cooked with the scrambling 
we put a part or full can of condensed tomato soup (10 ounce) on top and 
then shredded extra old cheddar cheese on top of the soup and put the lid 
back on the fry pan for 5 minutes with the pan on low simmer.
Mushroom soup can be substituted for tomato.

Plus fresh baked bread that morning with a crusty top and churned butter 
...Yummy!!

Donald
----- Original Message ----- 
From: "Abby Vincent via Cookinginthedark" <[email protected]>
To: <[email protected]>; "'Malaina VanderWal'" 
<[email protected]>
Sent: Friday, August 08, 2014 11:03 PM
Subject: Re: [CnD] scrambling eggs.


I don't think scrambled eggs are scrambled eggs without cheese.  I like
cheddar, but other cheeses are also good.  I add salt and pepper and cook
them slowly in a pan with a good supply of butter.
I usually have bacon and/or hash browns with them.  I'd be interested in
knowing what accompanying dishes you have with the eggs.
Abby
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Malaina VanderWal via Cookinginthedark
Sent: Friday, August 08, 2014 5:16 PM
To: [email protected]; Blaine Deutscher
Subject: Re: [CnD] scrambling eggs.

I don't usually add milk when I scramble eggs. I do however use a little bit
of coconut oil instead of butter and I like it much better! I also like
throwing  in a little bit of curry powder and cheese.
Malaina


Sent from my iPhone

> On Aug 8, 2014, at 7:17 PM, Blaine Deutscher via Cookinginthedark
<[email protected]> wrote:
>
> Hello there.
>
> I was just wondering if anyone knows how much milk to add when
> scrambling eggs?
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