Scrambled Eggs

6 eggs
3/4 teaspoon salt
2 tablespoons margarine or oil

Beat eggs slight until yolks and whites are broken. Add seasonings and mix well. Heat oil in skillet until melted and hot enough to sizzle when a drop of egg is added.
Add eggs, reduce heat and cook slowly, stirring eggs from the bottom as they become firm and cooked (but not dry) throughout. Makes 4 servings.

Variations:

Cheese-add 1/2 to 3/4 cup grated cheese before cooking, or add 3/4 to 1 up cottage cheese and 1 1/2 teaspoons finely chopped tiny green onions when they begin to thicken slightly. Finish cooking.
Crouton-Saute small bread cubes in margarine until light brown and crisp. Add to scrambled eggs.

Curried-add 1 to 4 tablespoons (according to taste) curry powder to egg mixture. Serve on toast or biscuits.
Cooked vegetable-add 3/4 cup any cooked vegetable desired.
Gluten or tokwa-add 3/4 cup diced gluten, tokwa or other meat substitute to egg mixture before cooking.

Mushroom-add 1/3 cup mushroom soup to egg mixture or 1/2 cup sauteed mushrooms.
Onion and Parsley-by adding a little onion juice (make by rubbing onion juice (make by rubbing onion over a fine grater) and finely chopped parsley, a delightfully different flavor will be noted.
Potato-make a depression in stuffed baked potato and fill with scrambled eggs.

Spanish Eggs-cook chopped green pepper and pimiento with equal parts of chili sauce and grated cheese in butter about 5 minutes. Add to eggs before cooking.

Unusual scrambled eggs-use 1/2 cup thick sour cream. Add 1/2 teaspoon Tumeric powder mixed with 1 teaspoon lemon juice. Beat well before adding to egg mixture.