I like to
mix mine with my great new egg beater from OXO – it’s sturdy, easy-to-clean and
works like a charm for eggs, whipping egg whites and cream and lots of other
chores around the kitchen. It fits in a
2-cup or 4-cup glass measuring cup that are deep enough for good whipping.
Scrambled Eggs
For each egg:
1
Large Egg
1
Tablespoons Heavy Cream -- or whole milk
½
Tablespoon Fat -- Butter, lard,
bacon fat
Break eggs
into a bowl. (I like a 2 cup measuring
cup.) Beat with a fork or egg beater,
slightly (for a gold and white effect), or well (for a uniform yellow).
Heat fat in
a moderately-hot skillet. Pour in
mixture and reduce heat to low.
Cook slowly,
turning gently as mixture sets at bottom and side of pan. Avoid constant stirring.
When cooked
through but still moist (5-8
minutes), serve at once.
Myrna makes her scrambled eggs in a double boiler - see her recipe here.
Myrna makes her scrambled eggs in a double boiler - see her recipe here.
Two things, I love reading your blog because I am not a good cook but I did believe I knew how to make scrambled eggs and turns out I was wrong. Second, I had a bridal shower in 1969 and everyone had to bring a recipe for me and they were all given to me along with the EXACT same recipe box shown in your picture!!!
ReplyDeleteI have a ton of cook books but I can't live without my old beaten up Betty Crocker tome. I have all the metric weight measurements penciled in for my favourite recipes and love that it covers some of the basics such as this recipe for scrambled eggs.
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