| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Maindish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Oil |
| 6 |
|
Eggs |
| 1 |
ts |
Salt |
| 1/3 |
c |
Milk |
|
|
Pepper to taste |
INSTRUCTIONS
Heat oil in skillet; then tip skillet to grease sides. Beat eggs in mixer
at high speed, adding salt, milk and pepper. Pour into skillet and cook
over low heat until a film of cooked eggs forms in bottom of pan. Tip
skillet and lift this with spatula to let raw egg mixture to run under the
cooked. Continue this process until eggs are all cooked and bottom slightly
brown, about 10 minutes. This serves 4. You may add herbs, cheese, ham or
vegetables to vary.
MRS RICHARD PARK (LOIS)
POPLAR GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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