5 eggs
1/2 cup milk
1/2 tsp. salt
1/8 tsp. black pepper
2 tbsp. butter

Beat eggs slightly, add salt, pepper and milk. Melt butter in an omelet pan, turn in egg mixture and cook slowly, scraping from the bottom and sides of the pan when the mixture first sets. Cook until creamy. Turn it out onto a hot dish and serve at once.

Variation: Scrambled Eggs with Tomato Sauce:

6 eggs
2 tsp. sugar
1 3/4 cups tomato sauce
1 thick slice of onion
4 tbsp. butter
1/2 tsp. salt
pepper

Combine tomatoes and sugar in a saucepan and simmer for 2 minutes until steaming hot. In a small skillet, saute onion in butter for 3 minutes. Beat eggs slightly and add to the tomato sauce mixture. Add a pinch of baking soda to sauce; slowly stir until eggs are cooked and jelly-like.