How do you like your eggs scrambled? There are several ways. If it is springtime and your chickens are laying like crazy, eggs will be on your menu often. If you are living on a limited budget, eggs can be stretched to feed your family. It's all up to you what you add to them. If you add a cup of medium white sauce, cream of mushroom soup or cream of chicken soup, the eggs will stretch further. Breakfast, lunch or supper, you have it covered.

6 eggs
1/2 cup water or milk
3/4 teaspoon salt
Dash of pepper
3 tablespoon butter or bacon drippings

Beat eggs slightly until well combined. Add milk and seasonings. Heat butter in skillet over low heat. Add egg mixture and cook, scraping the cooked portion of the mixture from the bottom and the sides of the pan with a spatula or spoon. Continue until the whole is a mass of thick creamy flakes. Don't overcook. Serve immediately. Serves 4.

You can make scrambled eggs in a double boiler, too. Melt the butter in the top of the double boiler. Add egg mixture. Cook over simmering water, not boiling, stirring frequently, until the eggs are creamy and thick. Eggs cooked this way have a custard-like texture. Serve immediately.

Note: For scrambled eggs with ham, first cook chopped cooked ham in the fat until crispy. Add egg mixture and proceed as directed. Or you can add ½ cup shredded dried beef, chopped crisp bacon or chopped canned mushrooms to the egg mixture before cooking. You could add shredded cheddar cheese or diced Velveeta cheese that will be absorbed with only the flavor to tell you there is cheese. There is almost no limit to the possible additives to your scrambled eggs.