Arroz amarillo con huevos revueltos

Assemble these supplies:

• 1 cup rice, uncooked 
• 8 cups water 
• 2 teaspoons salt 
• 1/3 teaspoon powdered saffron 
• 2 tablespoons butter 
• 1 (8 1/2 oz.) can green peas 
• 1 tablespoon butter 
• 8 eggs 
• 3 tablespoons milk 
• 1/2 pound shrimp, cooked and chopped (optional)

Steps in preparation:

1. Prepare the rice according to the recipe for "White Rice" on page 89, but add the saffron according to the NOTE at the bottom of the recipe. Add the peas.
2. Melt the butter in the top of a double boiler. Add the eggs beaten with the milk. When the eggs begin to thicken, add the shrimp. Continue to cook, scraping the sides of the pan frequently until the eggs are creamy.
3. Place the rice and peas on half of a platter. Put the scrambled eggs on the other half and serve immedi¬ately.
4. SERVES 6.