for omelet, add frozen butter in small chucks before cooking
For scrambled eggs use 1/2 and 1/2 and one extra yoke per 4 eggs. Whip with fork.
1/4 cup half and half for 8 eggs plus 2 yokes. 1/4 teaspoon of salt and pepper. Cook in small pan using 1 tablespoon of butter. Cook over medium high heat.
Gently fold and remove from pan when still a little wet. They will continue to cook.
For scrambled eggs use 1/2 and 1/2 and one extra yoke per 4 eggs. Whip with fork.
1/4 cup half and half for 8 eggs plus 2 yokes. 1/4 teaspoon of salt and pepper. Cook in small pan using 1 tablespoon of butter. Cook over medium high heat.
Gently fold and remove from pan when still a little wet. They will continue to cook.
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