"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jane's "Comfort Food" Scrambled Eggs Recipe

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This recipe for Jane's "Comfort Food" Scrambled Eggs, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Conard
Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs (2 eggs per person)
1/2 cup milk (for 2 servings, increase if more eggs)
salt and pepper to taste
1 tbsp butter
Optional:
1/2 cup shredded cheddar or mozzarella - or -
1/2 cup cooked bacon crumbles - or -
1 tsp of Western seasoning mix or other seasoning

Directions:
Directions:
Break eggs into a bowl. Add milk and seasonings. Use a whisk to mix well so the eggs will be fluffy. Stir in any optional ingredients. Melt the butter so that the entire surface of the frying pan is covered. When the butter is sizzling (but before it gets brown), pour in the egg mixture. Keep the stove temperature reasonably hot, but constantly scrape the pan with a spatula, turning over the egg mixture. Stop cooking when the eggs will fold over but are still moist. Serve immediately with a buttered slice of toast, either on top of or next to the toast.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Scrambled eggs with toast is my favorite comfort food. It's important to use real butter and sufficient milk to keep the eggs moist -- and to eat the eggs while they are hot. After Grammy came home from the hospital when she was so sick several years ago, she told me the scrambled eggs I made for her were the best she had ever had. (Perhaps that's an indication of the poor quality of the hospital food!)

 

 

 

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