Schmarrn

INGREDIENTS

INSTRUCTIONS

Ingredients: 3 large eggs 1/4 cup milk (actually, a 1/3 cup might be
better) 1/4 cup  flour salt & pepper to taste. Maple Syrup to drown
Wisk (with wire wisk) all ingredience (starting with eggs) together
until very smooth (no lumps).  The mixture should have the  consistency
of heavy cream.  Add about a table spoon each of butter/oil to a
largish fry pan and  let melt/heat up.  About medium/high.  If you
don't have a large fry  pan you may have to make two batches.  By
large, I mean about 10-12  inches across.  Here is where it gets hard
to describe...  Pour mixture in all at once.  As the sides start to
set, push the set  parts into the center so that more of the liquid
pours into the  "canal" and has a chance to set also.  Cut/Push
"openings" into the  batter to expose pan surface and swish the liguid
into that so it can  set. etc....  When most of it has set and there is
only a very little liquid left  (it should still be a "whole" piece the
size of the pan at this  point) I cut it into four and flip each
section over.  I then wait a  few seconds and then start cutting up
everything so that it resembles  scrambled eggs. The goal is to have
small, thick (1/4 inch?), bite  sized pieces when you're done. (The
best tool for this is a stiff  spatula/egg flipper :-)  After its cut
up, stir and cook it for a while.  Don't be afraid of  over cooking it.
I never have so far. You want it "browned"  somewhat.  I eat it with
maple surrup poured over top but have had it  with jam mixed in.
Anything sweet would do, I imagine.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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