| 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
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