| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Eggs, per person up to 3 | |
| 1 1/2 | c | Milk more if over 2 people |
| Salt lightly, decreases | ||
| boiling temp of | ||
| mixture-you're not | ||
| salting | ||
| for taste | ||
| Pepper |
INSTRUCTIONS
Neither one of us like eggs, but this barely has any taste at all and warms the tummy up. And one good thing it doesn't seem to want to come back up.....stays right where it's supposed to. Mix thoroughly until it looks like an omelet. Put into saucepan, cook initially at low heat , cover, stir often. When it begins to look like it's curdling, increase heat slightly, leave covered. When it begins to separate (egg from water) stir one more time, continue to cook until eggs are firm. Serve eggs in a bowl covered with the watery mixture, salt and pepper to taste. Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@flatoday.infi.net> on Apr 03, 1998
A Message from our Provider:
“When I grow up, I want to be like Jesus.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 10.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g