Aeagle.199
net.cooks
utcsrgv!utzoo!decvax!ucbvax!ihnss!eagle!cw
Sat Feb 6 10:46:38 1982
"Scrambled Eggs"
Scrambled eggs are no big deal, but a lot of people seem not to work too
hard at them and get the results you might expect.
Heat a tablespoon of butter in a seasoned egg pan (ie, one you don't use
for anything else and that you clean with a paper towel, not soap and water).
Scramble two or three eggs in a bowl with perhaps a tablespoon of cold water
or milk (water makes eggs fluffy, milk makes them creamy).
Add salt and fresh ground pepper to taste.
Chop an onion and brown it in the butter; as far as I'm concerned, the more
the better. By the way, you could have been doing this while stirring
the eggs, of course. Timesharing is a wonderful invention.
Pour the eggs over the browned onion and cook. Stir them around to get them
all cooked--this isn't an omelet.
For my taste, they are done when everything is just not runny, but you
might like them a little more cooked.
Butter and onions is such a good combination.
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