|
|
4 eggs
1 full ounce of butter or margarine
3 tablespoons of full cream milk
Salt and Pepper
|
|
Whisk or beat eggs with fork or whisk in a bowl.
Add milk, salt and pepper and half the butter (or margarine) in little pieces to the bowl.
Gently melt remaining butter or margarine in a pan (non-stick preferably) on medium or moderate heat. Too hot and burning is possible.
Pour in the mixture, leaving the pan on the heat.
Using a spoon (or wooden in a non-stick pan), stir and scrape the egg as it cooks off the bottom of the pan.
It is ready when it is in soft, moist, creamy flakes. The longer left in the pan the firmer and drier it becomes.
|
|
The butter (margarine) may be added to the milk directly in the pan. An extra tablespoon of milk can be added. Add the eggs directly to the mixture in the pan when it is hot. When the whites start to set, scramble the eggs and cook as above.
|
|
On Toast
Place scrambled eggs onto buttered toast.
|
|
|
Recipe
|
|
Cooking Time: Observation Only
|
|