9:30 AM
figtarist
- 6 eggs
- 3/4 teaspoon salt
- 2 tablespoons margarine or oil
Procedure:
- Beat eggs slightly until yolks and whites are broken.
- Add seasonings and mix well.
- Heat oil in skillet until melted and hot enough to sizzle when a drop of egg is added.
- Add eggs, reduce heat and cook slowly, stirring eggs from the bottom as they become firm and cooked (but not dry) throughout.
Variations:
- Cheese - Add 1/2 to 3/4 cup grated cheese before cooking, or add 3/4 to 1 cup cottage cheese and 1 1/2 teaspoons finely chopped tiny green onions when they begin to thicken slightly. Finish cooking.
- Crouton - Saute small bread cubes in margarine until light brown and crisp. Add to scrambled eggs.
- Curried - add 1 to 4 tablespoons (according to taste) curry powder to egg mixture. Serve on toast or biscuits.
- Cooked Vegetable - Add 3/4 cup any cooked vegetable desired.
- Gluten or Tokwa - Add 3/4 cup diced gluten, tokwa or other meat substitute to egg mixture before cooking.
- Mushroom - Add 1/3 cup mushroom soup to egg mixture or 1/2 cup sauteed mushrooms.
- Onion and Parsley - By adding a little onion juice (make by rubbing onion over a fine grater) and finely chopped parsley, a delightfully different flavor will be noted.
- Potato - Make a depression in stuffed baked potato and fill with scrambled eggs.
- Spanish Eggs - Cook chopped green pepper and pimiento with equal parts of chili sauce and grated cheese in butter about 5 minutes. Add to eggs before cooking.
- Unusual Scrambled Eggs - Use 1/2 cup thick sour cream. Add 1/2 teaspoon turmeric powder mixed with 1 teaspoon lemon juice. Beat well before adding to egg mixture.
