Mom’s Scrambled egg.Mom was born in Glasgow, Scotland in the late 1800’s. An original recipe, she served us many memorable mornings in Bridgeport CT during the nineteen thirties and up. Enclosed, slightly modified for current taste.
Heat set at 35 to 40 Percent, melt the butter in a small skillet. Add the combined cheese/scallion mixture, wait ‘til the scallions just bubble then break the egg into the pan. As the white starts to show, gently stir the yolk to mix with the cheese/scallions. Must not let either the white or yolk to harden. Continue to stir and mix gently as the white shows as cooked completely and the result shows a more or less soft mass- takes about 2 min plus 10 or so seconds (that is, just after steam appears - from the butter?). Should appear as a “gummy” mass. A perfect picture of the “Green, White and Gold.” Can then just roll it out of the pan to a warm plate. Serve with lightly buttered toast and maybe fried potatoes or/and a breakfast sausage