Melt a tablespoonful of butter, with an even teaspoonful of salt and a saltspoonful of pepper, and turn in the eggs.

Stir them constantly as they harden, until they are a firm yet delicate mixture of white and yellow, and turn into a hot dish, serving at once.

A cup of milk may be added if liked.

The whole operation should not exceed five minutes.
BAKED EGGS.
Break the eggs into a buttered pudding-dish.

Salt and pepper them very lightly, and bake in a quick oven till set.