Scrambled Eggs Not Runny Not Watery Hard Scrambled Eggs Recipes
SCRAMBLED EGGS, NOT RUNNY, NOT WATERY, HARD SCRAMBLED EGGS
Ever had scrambled eggs at a restaurant? Ever tried making scrambled eggs before? Runny? Watery? Unappetizing? Well, not anymore!
Provided by Samuel Holden
Categories Lunch/Snacks
Time 15m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 11
Steps:
- Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
- Break eggs and whisk until mixed.
- Whisk in the milk mix.
- Heat the butter until melted in a *VERY* heavy based pan.
- When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
- Go around the edges and then scrape the bottom of the pan.
- The eggs will coagulate and thicken.
- When there is no liquid left turn the heat down low and add the cheese.
- Stir until cheese is melted.
- Toast the bread and butter it.
- Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
- Eat immediately.
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