Hardy Amies’s Scrambled Eggs

“Take Two eggs per person, plus one.

Take a thick bottomed heavy saucepan.

Beat the eggs (calculated at two each–keep the extra one separate at this stage) very lightly with a fork.  Put a nut of butter in the pan and melt slowly over a low flame.  Pour in eggs, previously peppered and salted.  Stir with a wooden spoon until egg begins to congeal,  remove from stove.  Add previously beaten extra egg and stir in–do not cook.  The heat of the scrambled egg is sufficient.  Add some fresh cream if you have it.  The egg should slide off the spoon on to buttered slice of brown bread.

Peeled and mashed (only very ripe) tomatoes can be added at the cooking stage.”