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Full Online Book HomeLearning KitchenEggs - Creamy Scrambled Eggs
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Eggs - Creamy Scrambled Eggs Post by :lovacluka Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2620

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Eggs - Creamy Scrambled Eggs

4 TBLS. margarine
2 TBLS. flour
1 Cup Sour Cream
2 dozen eggs
1/4 t. salt and 1/4 t. to pepper (or to taste)
Chopped parsley for garnish


Blend all the above ingredients and cook in your favorite way for scrambled eggs!


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1 dozen eggs 1/2 cup water salt, pepper, to taste 1 Tbl. fresh herbs, minced (such as rosemary or thyme) 4 Tbl. unsalted butter, divided 1 Tbl. flour 1 cup milk Beat the eggs with water, add salt, pepper and herbs. Melt 3 Tbl. butter in large frying pan over medium-high heat. Add eggs and scramble till cooked through. In a saucepan, melt the remaining 1 Tbl. butter and whisk in flour. Slowly add milk, whisking constantly. Cook over medium-high heat till thickened. Add salt and pepper, to taste. Stir the thickened white sauce into the scrambled eggs until thoroughly combined.
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1 pound small red potatoes (6 or 7), cubed 6 eggs 1/3 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter or margarine 8 medium green onions, sliced (1/2 cup) 8 slices bacon, crisply cooked and crumbled Heat 1 inch of water to boiling in a 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain. Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside. Melt butter in 10-inch skillet over medium-high heat. Cook
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