.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "EGGS-SCRAMBLED" "M" "9/1/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SCRAMBLED EGGS" "scrambled eggs"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From JB, page 111.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "2 eggs per serving"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "skillet,"
of size appropriate for number of servings, e.g., 12-inch for 8-12 eggs
.IG "" "mixing bowl"
.IG "" "wire whisk"
.sp
.IG "" "eggs,"
at room temperature, 2 per serving plus 1 for the pan
.IG "" "cream"
or \fIwater\fP, 1 scant Tbsp per egg
.IG "" "salt"
and \fIpepper\fP, to taste
.sp
.IG "" "butter,"
1 scant Tbsp per egg
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Add eggs, cream or water, and seasonings to mixing bowl:
water gives fluffier eggs; cream gives richer eggs.
Beat lightly with wire whisk.
.SK 2
Heat skillet over medium heat, @5.
When hot, add butter.
When butter hot, add egg mixture.
Let set for several minutes,
then stir, by bringing the cooked eggs away from the side of the pan
toward the center.
.SK 3
Remove from heat to platter before eggs are completely set, 
as they will continue cooking off heat.
Serve quickly.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
A double boiler can be used instead of a skillet.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
