Saturday, January 10, 2009

Beginning with Breakfasts, Part Three: Scrambled Eggs

Scrambled eggs are so simple to make, even an older child can do it!

Start with a non-stick pan sprayed with cooking spray (or lightly greased in some other way). Whisk 2-3 eggs in a mug, with a touch of milk, salt, and other seasonings you want (I like parsley). Heat up your pan and pour on the eggs.

Using a wooden/bamboo spatula, or some other tool safe for use on non-stick surfaces, stir your eggs around continuously until they are set.


Again, as with yesterday's omelet recipe, you may want to heat your plate up in a warm oven for a few minutes on a cold morning. Cold eggs, and eggs that go cold fast on a cold plate, are not so great. :-) A warmed plate makes your eggs taste better for longer.

Our cook today is Isobel, age 9, who is helping me as I woke up, again, with a very sore shoulder...still waiting to see the surgeon.

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