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Sunday, August 28, 2011

Scrambled Eggs

Beat the eggs until the whites and yolks are well mixed.
Season with salt and add 3 tablespoons of milk or cream for each egg.
Pour into hot fat in top of double boiler (use 1 teaspoon butter for each egg)
and cook slowly, stirring constantly until the eggs are of the desired consistency.
Serve at once.
A little onion juice or chopped parsley may be added to the eggs if desired.

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