Text 8503, 72 rader
Skriven 2014-01-05 07:10:40 av Dave Drum (1:261/38)
Ärende: Chile 5043
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Emory Cottage's Scrambled Eggs
 Categories: Eggs, Chilies, Vegetables
      Yield: 1 Serving

      4 lg Eggs
      2 tb Onion; diced fine
      4 tb (to 5 tb) heavy whipping
           - cream
           Hot pepper sauce
      1 tb Butter; as needed
           Cooking spray

  Special equipment: A small glass jar w/lid.

  If you're scoffing about someone needing a recipe for
  scrambled eggs, give this one a try and you'll scoff no
  more. Scrambled eggs should be light and fluffy,
  sunshine-yellow, with no hint of grease and no hint of
  browning, so be careful with the heat.

  Spray a heavy omelet pan (8" is right for two to four eggs)
  lightly with cooking spray. Cut a 1/4" pat of butter and
  just barely melt it in the omelet pan. Swirl the butter
  around to coat the pan and remove from heat.

  Cut the thinnest possible slice of onion, cut the slice in
  half, and cut the halves radially so you have very finely
  chopped onion. Put this in the melted butter and arrange in
  the center of the pan, one layer thick.

  Break the eggs into the jar and add a little more than a
  tablespoon of whipping cream per egg. Add hot pepper sauce;
  start with one shake per egg. Adjust to your own taste when
  you do this again, which will be often.

  Put the omelet pan on medium-low heat, low enough that the
  butter won't brown. When the onions just begin to bubble,
  start a two-minute timer and begin shaking the jar. (You did
  put the lid on it, right?) You are shaking to incorporate
  air, not just to mix the ingredients, so keep shaking.

  After one minute of shaking, the onions will have begun to
  turn translucent. Pour the egg mixture into the pan, first
  around the edges to trap the onions in the center, then into
  the center to spread the onions out a bit. Leave everything
  alone until the timer runs out, one minute later.

  When the eggs have cooked for one minute, gently stir and
  lift (I use a nylon spatula) the cooked egg curds. The idea
  is to let the uncooked liquid run under the cooked parts.
  Wait about 15 seconds and lift and stir again. Soon you will
  have a mass of egg curds stable enough to turn over. Salt
  lightly, turn, salt again, and remove from heat.

  Serve on a warmed plate. Enjoy!

  Note: Be sure you salt eggs only when they are nearly done.
  Salting uncooked eggs makes them tough because salt
  encourages the coagulation of the egg protein,

  From: http://www.emorycottage.net/recipes/breakfast

  Uncle Dirty Dave's Archives

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... Never eat Chinese food in Oklahoma. - Bryan Miller

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 * Origin: Prism bbs (1:261/38)