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easy scrambled eggs Recipe | |
American Brunch | |
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Ingredients:
Four eggsthree tablespoons cold water hot non-stick pan two tablespoons olive oil freshly-grated parmesan cheese warmed serving plates
Directions:
Stir eggs well in bowl, add cold water, stir well again. Add two tablespoons olive oil or butter to hot non-stick pan, tip pan to coat well with oil, add eggs to pan and let them set somewhat. If you have coated the hot pan with oil and the burner is on medium heat, the eggs will slide in the pan when you shake it a little. With practice, you can tell when to sprinkle cheese to the top of the eggs, then tip pan to help fold eggs in half, or in threes (from both sides) when well set, flip eggs over briefly before sliding onto serving plate. May take couple tries until easy. Even non-stick pans need to be "cured" with butter or oil before each use. After a couple tries, you may even be sufficiently brave to try flipping the pan, ala Emeril, to turn the eggs just before serving. Do this over the sink the first couple times if you are nervous about messing up your stove. It is not that tough. After you do this recipe a few times, you will be able to scramble as many as two dozen eggs for a crowd in your large non-stick frying pan if you remember to "cure" it before adding eggs to the pan. | |