did modify the recipe slightly buy sauteing some onions
In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
Heat pan and add oil only when pan is hot.
Whisk eggs again briefly then mix in the cheese (if using).
Pour into the hot skillet and let bottom crust form then flip over with a small heat-proof spatula (DO not overcook the eggs, they will cook more when removed to a plate!).
Flake scrambled eggs and serve.
erving).
To make the scrambled eggs, in the top of a
ields 2 cups.
Feta Scrambled eggs and filling:
Heat tomatoes
Saute peppers and onion slices in 1/4 cup of butter or margarine in a skillet with medium heat until tender.
Add zucchini, squash and salt.
Cook for two minutes.
While cooking, add scrambled eggs and milk to another pan with 2 tablespoons olive oil on medium heat.
Stir eggs constantly and add vegetables to them as they cook.
When eggs begin to set, add cheese.
Turn heat down and allow cheese to melt over top.
Serves 4 people.
he potatoes.
Whisk together eggs, shallots, Asiago cheese, sliced green
Melt butter in a large skillet.
Brown livers.
Push livers to one side.
Add mushrooms; cook and stir until mushrooms are light brown.
Mix livers and mushrooms.
Sprinkle with salt and Worcestershire sauce.
Reduce heat, cover tightly and simmer for 5 minutes, or until livers are done.
Serve with scrambled eggs. Makes 2 to 3 servings.
ot water, Drying it off best I could, cutting it into
f making the eggs even more light and fluffy. If this step
he cream, whisk until the eggs look foamy. (Important to whisk
Beat eggs in a large bowl. Whisk in milk and cream and season to taste.
Melt butter in a medium skillet on medium heat. Add egg mixture and cook, stirring, for 3-5 mins, until eggs starts to set and are lightly scrambled.
Serve scrambled eggs on toasted brioche. Top with crabmeat and sprinkle with chives.
Whisk together eggs and cream. Season.
Melt butter in a large frying pan over low heat. Cook egg mixture, without stirring, for 1 min. Cook, stirring, for 2-3 mins, or until softly scrambled. Add spinach and tomatoes. Remove from heat. Fold in 2/3 of both chives and feta.
Place toast on serving plates. Top with scrambled eggs and remaining chives and feta.
ip, hard boil 4 eggs. Place eggs in a saucepan and cover
small saucepan. Add the eggs and sugar to the saucepan
set aside while making scrambled eggs.
To make eggs, in a medium
eated through.
Meanwhile, combine eggs and cream in a medium
Heat half the butter in a large nonstick skillet on medium heat. Cook spinach until just wilted. Remove from the pan and drain on paper towels. Cover to keep warm.
Broil the pancetta until crisp. Cover to keep warm.
Whisk the eggs and cream in a large bowl until combined. Season to taste. Heat the remaining butter in the same skillet on low heat. Cook the egg mixture, stirring gently with a wide spatula, until creamy and almost set.
Top the toast with pancetta, scrambled eggs, then spinach.
plit.
Meanwhile, whisk together eggs, egg whites and creme fraiche
br>In mixing bowl, add eggs,milk,baking powder,salt, pepper
crack eggs into a medium size bowl