"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Breakfast - Scrambled Eggs Recipe

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This recipe for Breakfast - Scrambled Eggs, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
1-2 eggs per person
4 tbsp milk per egg
salt to taste
pepper to taste
cup sharp cheddar cheese for each 2 eggs, optional

Directions:
Directions:
Break eggs into a large bowl. Add milk, salt and pepper. Whisk or whip with a fork until bubbles form on top. Pour into a hot pan greased with butter and immediately start pulling the egg mixture from the sides of the pan toward the middle, lifting the cooked part at the same time. If you want cheese eggs, add shredded cheese at this time then continue to turn the mixture over and move it around so the wet parts get cooked and the cooked parts don't burn. As soon as the cheese melts, remove from heat and serve. If you didn't add cheese, as soon as the mixture is almost dry, remove from heat and serve.

Personal Notes:
Personal Notes:
OK. It's just eggs. But sometimes such basic recipes aren't included in cookbooks.

 

 

 

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