Post by marlaoh on Sept 5, 2004 8:39:38 GMT -6
Sunday Scrambled Eggs
Servings: 3
6 large eggs
1/4 cup evaporated milk, undiluted
1/4 tsp salt
1/8 tsp pepper
1 Tbsp butter
In a small bowl, beat eggs, evaporated milk, salt and pepper with a
fork until well broken up. Choose a nonstick skillet that measures 7
to 8 inches across the bottom. Add butter and heat over moderated
heat. When butter is melted, pour in egg mixture. Cook 3 to 5
minutes, drawing a plastic spatula slowly across the bottom of the
skillet, letting the uncooked egg flow under the cooked part, until
eggs are set almost as much as you like them. Remove pan from heat.
Suggestion: Serve with sliced tomatoes or grilled tomato halves and
grits or home-fries.
Servings: 3
6 large eggs
1/4 cup evaporated milk, undiluted
1/4 tsp salt
1/8 tsp pepper
1 Tbsp butter
In a small bowl, beat eggs, evaporated milk, salt and pepper with a
fork until well broken up. Choose a nonstick skillet that measures 7
to 8 inches across the bottom. Add butter and heat over moderated
heat. When butter is melted, pour in egg mixture. Cook 3 to 5
minutes, drawing a plastic spatula slowly across the bottom of the
skillet, letting the uncooked egg flow under the cooked part, until
eggs are set almost as much as you like them. Remove pan from heat.
Suggestion: Serve with sliced tomatoes or grilled tomato halves and
grits or home-fries.