Julia Child's Scrambled eggs w/ham

2 T Butter
8 eggs
4 teaspoons water
salt and pepper
cut up ham
2 T cream or butter

Beat eggs in a bowl with the seasonings ad liquid for 20 to 30 seconds, just to blend yolks and whites.

Smear bottom and sides of 7 inch nonstick pan with the butter. add ham and cook for a bit to soften meat. Pour in the eggs and set over moderately low heat. Stir slowly and continually, reaching all over the bottom of the pan. Nothing will seem to happen for 2 to 3 minutes as the eggs gradually heat. Suddenly they will begin to thicken into a custard. Stir rapidly, moving pan on and off the heat, until the eggs have almost thickened to the consistency you wish. then remove from the heat, as they will continue to thicken slightly.

Just as soon as they are of the right consistency, stir in the enrichment butter or cream, which will stop the cooking. Season to taste, turn out into platter, serve.