From 1922:

Break 4 or 5 eggs into a basin, season with a grain of cayenne, a quarter saltspoonful white pepper, half saltspoonful salt: beat them well. Rub a small saucepan twice across the bottom with garlic, put in 2oz. butter, and when it is boiling hot put in the eggs. Stir quickly till done (about four minutes). Turn on to a hot dish and send to table immediately.