• 4 eggs
• 1 teaspoon milk or cream
• 1 tablespoon butter
• Sprinkle of Lawry’s salt

The usual rule for the necessary number of eggs is two per person plus one for the pan. But we’ve found that four eggs works nicely for two people.

Melt butter in small saucepan. Beat eggs, milk and Lawry’s salt together until well mixed. When the butter bubbles, add egg mix to pan and start stirring gently. Remove eggs from pan when they are set but still moist. The French call this stage “baveuse,” which means moist, runny, or slightly undercooked. The heated eggs will continue to cook, or set, after you take them out of the pan, so if you leave them in the pan until they are fully cooked, you will end up with overcooked, rubbery eggs on your plate. Serves 2.

When Carla worked for Bob Salsman in his office, she occasionally made these for him for breakfast. In return, he allowed her to borrow from his enormous collection of cookbooks – a privilege denied to most people. This is proof that good scrambled eggs, served correctly, may take you far in this life.