3 eggs, beaten slightly
2 tbsp. cream
1 plus tbsp. white sugar not level
1 plus tbsp. butter
1 heaping tsp. yellow mustard
1 plus tsp. vinegar

Stir all ingredients together and cook over low heat about 10 minutes until consistency of soft scrambled eggs. Cook slightly.

Hard boil not over 9 minutes 10 to 12 eggs (old or aged a couple of weeks, as old eggs peel easier). Mash yolks with pastry knife and stir in custard and mayonnaise, stir and refill egg whites. Can be garnished with any of the following or just served plain: sliced black olives, caviar, pimento, dill weed, parsley or anything. This can be an accompaniment or as a hors d'oeuvres.