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Full Online Book HomeLearning KitchenEggs - Scrambled - Perfectly Scrambled Eggs
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Eggs - Scrambled -  Perfectly Scrambled Eggs Post by :Kevin_McNally Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1686

Click below to download : Eggs - Scrambled - Perfectly Scrambled Eggs (Format : PDF)

Eggs - Scrambled - Perfectly Scrambled Eggs

8 large eggs
1/2 cup water
Salt and pepper to taste
Enough butter, margarine, or bacon grease to cover the bottom and sides of a teflon skillet
4 teaspoons cream cheese
1/2 cup shredded sharp cheddar cheese


In large mixing bowl, beat eggs, water, salt and pepper with whisk until well mixed. Heat skillet to medium high. Add butter/margarine or bacon grease, using a basting brush to completely cover pan. Butter should be bubbling before adding egg mixture.

Add egg mixture, cream cheese and 1/4 cup of cheddar cheese. Reserve remaining cheese for topping. With a heat resistant spatula, gently, but constantly lift eggs from sides and bottom. Do not overcook. Eggs should be thickened but still moist. Remove from skillet to plates immediately and top with remaining cheddar.

Garnish with fresh herbs, sprigs of dill, basil, parsley, fennel, or choice. A cherry tomato slice or slice of red apple adds nice additional color.

Serve with bacon strip and sausage patty/link/or split Polish kielbasa.
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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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