2 eggs
3 tbsp. orange juice
But-R-Salt to taste

Use a double boiler, preferably one with a non-stick upper pan. Bring water to boil and turn to medium heat. While heating the pan, beat eggs and juice with But-R-Salt. Strain egg mixture through a sieve into upper pan. Stir constantly with a wire whisk to keep a creamy consistency. The cooking must be done slowly. When eggs have just begun to set (after about 15 minutes), remove from stove. The heat of the pot will suffice to finish cooking. Serve hot in small bowl. This may also be stored in refrigerator and served as a custard.