| Recipes with similar ingredients: | ||
Scrambled Eggs with Crabmeat | ||
|
Scrambled Eggs with Ham | ||
|
Deviled Eggs | ||
|
Deviled Eggs | ||
|
Poached Eggs on Scrapple with Bacon | ||
Email
Print
Scrambled Eggs
Ingredients:
4 eggs
2 Tbs. water
1/4 tsp. salt
Dash of pepper
1 Tbs. butter
4 eggs
2 Tbs. water
1/4 tsp. salt
Dash of pepper
1 Tbs. butter
Directions:
Combine eggs, water, salt, and pepper. stir briskley with a fork until uniformly blended. Melt butter in an 8" skillet over medium heat, tilting pan to coat bottom; pour in egg mixture. Cook without stirring until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened, but still moist; do not stir constantly.
Makes 2-3 Servings
Combine eggs, water, salt, and pepper. stir briskley with a fork until uniformly blended. Melt butter in an 8" skillet over medium heat, tilting pan to coat bottom; pour in egg mixture. Cook without stirring until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened, but still moist; do not stir constantly.
Makes 2-3 Servings
This recipe has not been rated or commented on