Quoted message said:Annmarie Pereira said:I can.t make good scrambled eggs. Mine are rubbery. Is
there a recioe for delicious creamy scrambled eggs?
When I grew up and my dad would make breakfast, scrambled
eggs his specialty, I recall him doing at least a dozen and
a half for all seven of us (including parents), mind you
it's probably the males who eat more than the females as I
have 3 brothers.
Scrambled Eggs (for 1 person)
4-5 eggs Approx. 1 teaspoon butter or bacon grease. Either
use saved bacon grease or fry some bacon 2-3 slices or 4-6
slices depending on one's bacon craving.
Fry the bacon in the pan over medium heat, once the bacon
has shriveled to almost the point of hardness where it is
brittle, remove from heat and drain on a paper towel. Since
scrambled eggs absorb the grease, the more eggs you use,
the more grease will be needed, unless you do the "hot pan,
cold oil, food won't stick". Pour off and save any excess
grease. Crack the required number of eggs (5) in the pan
and after setting a second or two begin to cramble the
eggs. Once the eggs are no longer runny in the pan remove
from heat and serve.
Once at the table, season to one's liking: Salt and pepper,
or seasoned salt, or as I have recently started doing,
adding some greek spices from a local greek restaurant.
Devine, I tell you simply devine.
Greek Spices: Northtown Grille and Seafood 2093 Eagle
Landing Blvd. Charleston, SC 29418
843.863.1001
Oregano, pepper, salt, paprika, basil, shordo daphanophilo,
thinan, menta, amtho, and 6 other north towne spices.
--
Sincerely, Andrew H. Carter
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