Buddy Ebsen's Chiffon Eggs
Source of Recipe
hollywoodcookbook.com
Beat 2 eggs with a hand mixer, but not until they are foamy.
Heat an iron skillet with fresh butter in it to keep the eggs from sticking. When skillet is hot, pour eggs in and sprinkle with garlic salt. Turn them with a plastic spatula so that the inside stays soft.
When the eggs have sufficient consistency to be shovelled out of the pan with the spatula, transfer them to a hot plate. Do not cook them so long that they harden or you'll have an omelette instead of chiffon eggs.
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