EGGS, SCRAMBLED
Scrambled eggs, when finished properly, should have the appearance of yellow and white streaks, distinct in color, but yet all joined together in one mass. Melt a little butter in the frying-pan, break in some eggs, as if for frying; of course, the whites begin to set before the yolks. As soon as the whites are nearly but not quite set, stir the whole together till the whole mass sets. By this means you will get yellow and white streaks joined together. It is very important that you don't let the eggs get brown at the bottom; you will therefore require a perfectly clean frying-pan and not too fierce a fire.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
