Scrambled eggs with diced pork

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Egg, s. 55 (falt i det fri)

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1
Whisk the eggs
Whisk the eggs with the milk and potato starch.
2
Brown the pork
Cut the pork or bacon into fine dice and brown lightly.
3
Stir the scrambled eggs
Pour the egg mixture over and place the pan over low heat. When the mixture begins to set, stir gently with a wooden spoon.
4
Serve
Immediately transfer the scrambled eggs to a warm dish, sprinkle with finely snipped chives and serve at once.

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