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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Scrambled Eggs Recipe

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This recipe for Scrambled Eggs is from A Collection of Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
2 tsp. cornstarch
1/4 cup milk
A scant 1/8 tsp. salt
4 Tbsp. butter for frying
Directions:
Directions:
Crack eggs in bowl and whisk. In a separate small bowl, mix cornstarch, milk & salt. Gradually add cornstarch mixture to eggs and blend. Beat until smooth. Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up. Then remove the skillet from heat ( remove! ), and start stirring the eggs, making 1 full circle per second, and count to 12. The eggs would have absorbed all the butter, but remain partially under-cooked. This is when you transfer them onto a plate. Do not wait until they look fully cooked! The creamiest, fastest, easier scrambled eggs ever.

 

 

 

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