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    Eggs: Perfect Scrambled Eggs

    Source of Recipe

    Mr Breakfast.com

    Recipe Introduction

    This recipe serves 2 hungry people.

    List of Ingredients

    -6 large eggs
    -6 teaspoons (1 teaspoon for each egg) low-fat milk
    -3 dashes of salt (1 dash for every two eggs)
    -1 Tablespoon butter for frying


    Recipe

    -Heat a large non-stick frying pan to a setting just above medium.
    -A 12-inch pan works well for 6 eggs.
    -Do not add butter yet.
    -We just want get the pan ready.

    -In large metal or glass mixing bowl, whisk the eggs with the milk and salt.
    -Beat vigorously for 2 minutes.
    -Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds.
    -Allow the mixture to set for a couple minutes to let the foam settle.
    -Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.
    -Do not stir immediately.
    -Wait until the first hint of setting begins.
    -Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")
    -Continue this motion as the eggs continue to set.
    -Break apart large pieces as they form with your spoon or spatula.
    -You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg.
    -Flip over all the eggs.
    -Allow the eggs to cook 15 to 25 seconds longer.
    -Transfer eggs to serving plates.
    -Add salt and pepper to taste.

    **A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.

 

 

 


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