6 eggs
1/3 cup of light cream
3/4 teaspoon of salt
1/4 teaspoon of Worcestershire sauce
1/8 teaspoon of pepper

Beat the eggs, then beat in cream and seasonings. Place in skillet over direct heat. Stir frequently until set. Makes 3 - 4 servings.

Cottage Scrambled Eggs

Use the as above recipe. Once the eggs are partially set, stir 1/2 cup of large curd cottage cheese. Cook only until the eggs are set but still moist. Remove from heat at once. Serve on buttered toast. Makes 4 servings