Scrambled Eggs

CISV Cookbook by CISV Norway

CISV er en religiøst og politisk uavhengig barne- og ungdomsorganisasjon som arbeider for fred ved å skape større forståelse mellom mennesker fra ulike kulturer og nasjoner.

Scrambled Eggs

 

 

Easy to make and a nice extra or change to the breakfast routine at camp – scrambled eggs!

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Photo by foodiesathome.com

Scrambled Eggs

Serves 10
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg, Lactose
Dietary Hindu, Islam, Judaism, Sugar (diabetes), Vegetarian
Meal type Bread, Breakfast
Misc Serve Hot
Website Culinaryarts
Easy to make and a nice extra or change to the breakfast routine at camp - scrambled eggs!

Ingredients

  • 20 pieces Eggs
  • 4 tablespoons Butter
  • Salt and pepper (season)

Optional

  • 1,5 cup Milk (For lactose-intolerant don't add milk)
  • Fresh herbs (chives, basil)

Topping (Optional)

  • Cheese (grated)
  • Onions (cut in small pieces)
  • Bacon (chopped and cooked)
  • Ham (sliced)

Note

Equipment:

  • Pan (nonstick teflon pan)
  • Spatula (heat resistant, rubber)
  • Whisk
  • Mixing bowl
  • Cutting board
  • Knife

Good to know:

  • Scrambled eggs are a nice change to the normal breakfast routine at camps
  • Stir-fried tomato and scrambled eggs - a very common main course in China. It is quickly and easily prepared, and so is a favourite among teens and university students. This is also eaten in the Philippines. (http://en.wikipedia.org/wiki/Scrambled_eggs)

 

Directions

Preparation
Step 1
Crack the eggs into a mixing bowl, whisk them together.
Step 2
Add milk to the eggs and season with salt and pepper. (if you have lactose-intolerant restrictions, don't add the milk)
Step 3
Whisk the eggs and milk together - beat as much air into them as possible.
Cooking
Step 4
Heat a nonstick pan (teflon) add the butter and let it melt
Step 5
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs - wait for a couple of moments before you
start to stir.
Step 6
With a heat-resistant spatula start stirring until all the uncooked parts become firm. Make sure they don't turn brown!
Step 7
If you are adding any other topping - do that now.
Cooling down
Step 8
When all the egg is set but still a bit moist and soft you can take it out of the pan and into a bowl / plate.

Publisert 3. December 2013, 16:46 · Kategori: Recipe

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