Breakfast and Brunch Recipes

Foolproof Scrambled Eggs

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  • 6 eggs
  • 1/3 cup light cream or milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce


  1. Beat eggs; beat in cream or milk and seasonings.
  2. Cook in upper part of double boiler over hot water until just set, stirring often.
  3. Serve at once with toast.

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