Corn & Egg Scramble

THE EVENING NEWS, Sault Sainte Marie, Michigan, Thursday, December 11, 1969

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Corn & Egg Scramble - By Cecfly Brownstone AP Food Editor • Corn and...
By Cecfly Brownstone AP Food Editor • Corn and Egg.Scramble French Fries Tomatoes Nectarines >- Beverage CORN AND EGG SCRAMBLE 4 large eggs V*. teaspoon salt 1/16 teaspoon white pepper %, cup milk Vz cup drained canned whole- kernel corn 1 tablespoon butter Beat together the eggs, salt and pepper just until yolks and whites are combined. Add milk and beat to combine. Stir in corn In an 8-inch skillet over moderately low heat melt the butter; add egg mixture. As egg mixture sets, use a spatula to lift from bottom of skillet; cook until as firm as desired. Serve at once. Makes 2 large servings.

Clipped from
  1. The Evening News,
  2. 11 Dec 1969, Thu,
  3. Page 6

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  • Corn & Egg Scramble — THE EVENING NEWS, Sault Sainte Marie, Michigan, Thursday, December 11, 1969

    SIFER – 01 Jun 2013

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