Formula for one to four servings of scrambled eggs from The New Cooking School Cookbook: Fundamentals (page 55) by America's Test Kitchen Editors
- half and half cream
- eggs
- egg yolks
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.