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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

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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.

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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!

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Andi of Longmeadow Farm December 10, 2007

Very, very enjoyable breakfast, in the making of it, as well as its presentation & the satisfaction felt while eating it ~ Definitely something to be savored! Many thanks for another great keeper recipe! [Tagged & made in Please Review My Recipe]

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Sydney Mike September 12, 2011

This is so delicious!! I was going to rate this 4 stars as it took way longer than stated but if you just turn the heat up a little below the lowest mark or maybe it depends on your burner and plate but my burner runs hot so.... anyways you will get the most tasty eggs! I used sweet butter (unsalted) and 1 tsp garlic salt with 3 large eggs. No additional salt, plus freshly ground black pepper. I want to try this again in a pan but do it slowly. I liked the story that goes along with it too. Made for Please Review My Recipe: from 4 September 2011 ~

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UmmBinat September 05, 2011
Garlic Eggs Cooked on the Plate