Garlic Eggs Cooked on the Plate

Total Time
Prep 5 mins
Cook 20 mins

Talk about a one-dish meal! Ever heard of cooking your scrambled eggs on a plate on the stovetop? with garlic (powder)? YES it's the most wonderful and creamy eggs ever! If you enjoy standing next to the stove, stirring gently for awhile while chatting or reading the morning paper, or watching the news, this is the perfect dish to make. My dad would cook this for me, then he would serve it, on the plate, on top of a brown grocery bag (so the plate wouldn't burn the table). My dad, the frugal everything. :) Be sure to use a thick 'restaurant' quality serving plate for this dish.

Ingredients Nutrition


  1. NOTE: Make sure you have a thick, restaurant quality serving plate to cook with! Place thick newspaper or a brown grocery bag on the table you will be eating at.
  2. Place cooktop on lowest setting. If you have a gas stove, set the flame to lowest setting possible. In a small bowl, scramble the eggs (using a fork) with the salt, pepper, and yes, garlic powder.
  3. Set plate onto burner, and add the butter. When the butter is melted, add the eggs. With a fork, (the same one you beat the eggs with, and will eat with), begin slowly and continuously to gently stir the eggs.
  4. It will take some time, 8-10 minutes at least, and the eggs will begin to stick to the bottom of the plate.
  5. Using the side of the fork, begin scraping the eggs off the bottom of the plate as they solidify. Continue stirring and scraping until you get the desired consistency of your preference for scrambled eggs (about 10-15 minutes).
  6. Turn off the stovetop, and using potholders, bring the eggs on a plate to the paper on the table. Use the same fork you scrambled with to eat with.
Most Helpful

Like Andi of LMF,I just love the trip down memory lane that Bird takes us on with this recipe.It clearly means alot to her,and it's lovely for her to have shared it with us.I found the recipe itself very therapeutic to cook,and found myself drifting off into a world of my own,as I stood there stirring away.Never in a million years would I have dreamed of cooking eggs like this,but it's great,from an eating and a washing up point of view.The eggs were deliciously soft and beautifully seasoned;gorgeous! A really novel and tasty recipe.Thanks Bird..x

Noo October 31, 2008

The first thing I have to say is: YUM! This is delicious. The next thing I have to say is: I'm sorry. I was afraid to cook it on a plate and used a frying pan. I did, however, follow the recipe without any changes. This one's a keeper.

Dreamer in Ontario July 29, 2008

Round up the cattle, cause Maw's ringing the breakfast bell. If this isn't a true slice of "Americana" then blow me over with a feather. I *LOVE* this recipe for many reasons, 1st being, (which is important) this nifty recipe tells a story of memories from long ago, and still evokes a memory from the author all the way down to the reviewer. Secondly, the ease makes this a no brain/er. Patience is virtue here, but you will be justly rewarded when eating this smooth treat. I truly did not change this recipe, because it needs to be made the way the author suggests. You can adapt here, again, making it practical but achiving the same desired effect. I used my old Corning Ware skillet (you adjust the heat on the side and put any Corning Ware dish on top and cook) I used a individual casserole dish, and stirred the sweet egg all together slowly, and I was rewarded with fluffy, soft eggs that you could of eaten more of. I added a bit of bacon and green onion on the top, (for the picture to have it stand out) but these tasted great also. I even used the brown bag underneath to keep with the recipe. Try this one, you will have a winner of a one dish treat right in your stomach. Thanks!

Andi of Longmeadow Farm December 10, 2007