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Full Online Book HomeLearning KitchenEggs - Scrambled - Country Egg Scramble
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Eggs - Scrambled -  Country Egg Scramble Post by :shivy Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1485

Click below to download : Eggs - Scrambled - Country Egg Scramble (Format : PDF)

Eggs - Scrambled - Country Egg Scramble

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 potatoes in butter 3 to 5 minutes, turning occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

Serves 4

Note: This recipe comes from: "Betty Crocker's Easy Weekend Meals"- March 2002. My variations are: I sometimes add cooked crumbled sausage, sliced sauteed mushrooms, green and red bell peppers and sprinkle cheese on top.
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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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8 eggs 1/3 cup milk 2 tbsp. butter 1/2 green pepper, diced 1/2 red pepper, diced 1/2 medium zucchini, diced 1/4 white onion, diced 1/3 cup grated cheddar cheese Salt, pepper and hot red pepper flakes, to taste Mild, medium or hot salsa, to taste In a medium bowl, whisk eggs and milk. Heat a 9 inch non-stick skillet over medium-high heat. When skillet is hot, add butter. Saute peppers, zucchini and onion until just tender. Add egg mixture, reduce heat to medium-low and stir gently, blending with vegetables. As mixture begins to set, gently move spatula across bottom and side