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    COUNTRY EGG SCRAMBLE


    Source of Recipe


    BETTY CROCKER COOKBOOK


    List of Ingredients


    • 1 POUND NEW POTATOES, CUBED
    • 6 LARGE EGGS
    • 1/3 CUP MILK
    • 1/4 TEASPOON SALT
    • 1/8 TEASPOON PEPPER
    • 2 TABLESPOON BUTTER OR MARGARINE
    • 1/2 CUP SLICED GREEN ONIONS
    • 8 SLICES OF BACON, COOKED CRISP, AND CRUMBLED


    Instructions


    1. HEAT ABOUT 1 INCH OF WATER IN SAUCEPAN.
    2. ADD POTATOES,COVER AND HEAT UNTIL BOILING.
    3. REDUCE HEAT TO MEDIUM LOW, COVER AND COOK FOR 6-8 MINUTES OR UNTIL POTATOES ARE TENDER, DRAIN.
    4. BEAT EGGS,MILK, SALT, AND PEPPER WITH FORK OR WIRE WHISK UNTIL A UNIFORM YELLOW COLOR.
    5. MELT BUTTER OR MARGARINE IN A SKILLET OVER MEDIUM HIGH HEAT.
    6. ADD POTATOES TO PAN AND COOK FOR 3-5 MINUTES, TURNING POTATOES OCCASIONALLY, UNTIL LIGHT BROWN.
    7. STIR IN THE ONIONS, AND COOK ONE MINUTE, STIRRING CONSTANTLY.
    8. POUR EGG MIXTURE INTO THE SKILLET, AS MIXTURE BEGINS TO SET; GENTLY LIFT COOKED PORTIONS WITH A SPATULA SO UNCOOKED PORTIONS CAN FLOW TO BOTTOM.
    9. COOK 3-4 MINUTES, EGGS SHOULD BE THICK, BUT STILL MOIST. SPRINKLE WITH BACON.
    10. REMOVE FROM PAN TO SERVING DISH.
 

 

 

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