| 1 | Conventional: in bowl, stir soup until smooth; gradually blend in eggs and pepper. |
| 2 | Melt butter in skillet over low heat. |
| 3 | Pour in egg mixture. |
| 4 | As eggs begin to set, stir lightly so uncooked egg flows to bottom. |
| 5 | Cook until set but still very moist. |
| 6 | Microwave: in 3-qt microwave casserole, stir soup until smooth. |
| 7 | Add eggs and pepper; beat until smooth. |
| 8 | Cover and microwave on high 6-?minutes or until eggs are nearly set, stirring every two minutes. |
| 9 | Let stand, covered, 2 minutes |
