Post by chief_cook2 on Apr 8, 2006 11:05:30 GMT -6
The secret is LOW HEAT and constant movement in the figure 8 ...not a
whisking or brisk movement...but a gentle figure 8 in a low heated pan.
The secret is LOW HEAT and constant movement in the figure 8 ...not a
whisking or brisk movement...but a gentle figure 8 in a low heated pan.
Perfectly Scrambled Eggs
Serves 4
8 large eggs
1/2 cup water
Salt and pepper to taste
Enough butter, margarine, or bacon grease to cover the bottom and
sides of a teflon skillet
4 teaspoons cream cheese
1/2 cup shredded sharp cheddar cheese
In large mixing bowl, beat eggs, water, salt and pepper with whisk
until well mixed. Heat skillet to medium high. Add butter/margarine or
bacon grease, using a basting brush to completely cover pan. Butter
should be bubbling before adding egg mixture.
Add egg mixture, cream cheese and 1/4 cup of cheddar cheese. Reserve
remaining cheese for topping. With a heat resistant spatula, gently,
but constantly lift eggs from sides and bottom. Do not overcook. Eggs
should be thickened but still moist. Remove from skillet to plates
immediately and top with remaining cheddar.
Garnish with fresh herbs, sprigs of dill, basil, parsley, fennel, or
choice. A cherry tomato slice or slice of red apple adds nice
additional color.
Serve with bacon strip and sausage patty/link/or split Polish kielbasa.
Serves 4
8 large eggs
1/2 cup water
Salt and pepper to taste
Enough butter, margarine, or bacon grease to cover the bottom and
sides of a teflon skillet
4 teaspoons cream cheese
1/2 cup shredded sharp cheddar cheese
In large mixing bowl, beat eggs, water, salt and pepper with whisk
until well mixed. Heat skillet to medium high. Add butter/margarine or
bacon grease, using a basting brush to completely cover pan. Butter
should be bubbling before adding egg mixture.
Add egg mixture, cream cheese and 1/4 cup of cheddar cheese. Reserve
remaining cheese for topping. With a heat resistant spatula, gently,
but constantly lift eggs from sides and bottom. Do not overcook. Eggs
should be thickened but still moist. Remove from skillet to plates
immediately and top with remaining cheddar.
Garnish with fresh herbs, sprigs of dill, basil, parsley, fennel, or
choice. A cherry tomato slice or slice of red apple adds nice
additional color.
Serve with bacon strip and sausage patty/link/or split Polish kielbasa.
whisking or brisk movement...but a gentle figure 8 in a low heated pan.
The secret is LOW HEAT and constant movement in the figure 8 ...not a
whisking or brisk movement...but a gentle figure 8 in a low heated pan.
Perfectly Scrambled Eggs
Serves 4
8 large eggs
1/2 cup water
Salt and pepper to taste
Enough butter, margarine, or bacon grease to cover the bottom and
sides of a teflon skillet
4 teaspoons cream cheese
1/2 cup shredded sharp cheddar cheese
In large mixing bowl, beat eggs, water, salt and pepper with whisk
until well mixed. Heat skillet to medium high. Add butter/margarine or
bacon grease, using a basting brush to completely cover pan. Butter
should be bubbling before adding egg mixture.
Add egg mixture, cream cheese and 1/4 cup of cheddar cheese. Reserve
remaining cheese for topping. With a heat resistant spatula, gently,
but constantly lift eggs from sides and bottom. Do not overcook. Eggs
should be thickened but still moist. Remove from skillet to plates
immediately and top with remaining cheddar.
Garnish with fresh herbs, sprigs of dill, basil, parsley, fennel, or
choice. A cherry tomato slice or slice of red apple adds nice
additional color.
Serve with bacon strip and sausage patty/link/or split Polish kielbasa.
Serves 4
8 large eggs
1/2 cup water
Salt and pepper to taste
Enough butter, margarine, or bacon grease to cover the bottom and
sides of a teflon skillet
4 teaspoons cream cheese
1/2 cup shredded sharp cheddar cheese
In large mixing bowl, beat eggs, water, salt and pepper with whisk
until well mixed. Heat skillet to medium high. Add butter/margarine or
bacon grease, using a basting brush to completely cover pan. Butter
should be bubbling before adding egg mixture.
Add egg mixture, cream cheese and 1/4 cup of cheddar cheese. Reserve
remaining cheese for topping. With a heat resistant spatula, gently,
but constantly lift eggs from sides and bottom. Do not overcook. Eggs
should be thickened but still moist. Remove from skillet to plates
immediately and top with remaining cheddar.
Garnish with fresh herbs, sprigs of dill, basil, parsley, fennel, or
choice. A cherry tomato slice or slice of red apple adds nice
additional color.
Serve with bacon strip and sausage patty/link/or split Polish kielbasa.