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Scrambled Eggs Recipe

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This recipe for Scrambled Eggs, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cliti Shafer
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Eggs per Patrol Member
1 Tbsp. Water per Patrol Member
Seasoning to taste (recommended):
Salt, Pepper, Garlic Salt, Onion Powder

1 Tbsp. Canola Oil (or similar vegetable oil) per large skillet.
-OR-
1 tsp. Canola Oil (or similar vegetable oil) per small skillet.

Directions:
Directions:
In large bowl, carefully crack enough eggs for the patrol. Add 1 Tbsp. water for each patrol member. Add spices.

Mix eggs, water, and spices until well-mixed, being careful not to spill. Egg mixture should be lemon yellow in color.

Using a non-stick skillet (teflon or seasoned cast iron) is best. A regular skillet can work as well, but will require a longer clean up time.

Light stove, place skillet on burner and allow to heat. Add oil to skillet and allow to heat briefly. Do NOT allow oil to begin to smoke. If this happens, skillet has become too hot. Remove the skillet and allow to cool before returning to burner.

Once skillet is heated, add egg mixture up to about 1/2 to no more than 1 inch high in skillet. Allow eggs to cook over a medium heat for 2-3 minutes, then stir. When making scrambled eggs, it is best to let them cook without a lot stirring. Continually stirring breaks down the eggs and they will not look or taste as good.

Remove pan from heat after approximately 4-6 minutes at most. Allow residual heat to finish cooking eggs. Overcooked eggs will not taste as good.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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