12 eggs 3/4 cup milk 1 tsp. salt dash of pepper 1 can canned bean sprouts
Beat eggs lightly, add milk and seasonings, pour into buttered frying pan, and scramble over low fire. Keep scraping the egg mixture up from bottom of pan with edge of spoon. When thick, but not dry, remove from pan to hot platter, surround with hot bean sprouts; or, if preferred, stir the bean sprouts into the egg mixture before scrambling it. Garnish with cress or parsley, sprinkle with paprika.