Prep 5 mins
Cook 10 mins
Ever had scrambled eggs at a restaurant? Ever tried making scrambled eggs before? Runny? Watery? Unappetizing? Well, not anymore!
- 4 tablespoons milk
- 1 tablespoon cornflour
- 1 tablespoon Worcestershire sauce
- 1 dash Tabasco sauce
- 1 teaspoon grainy mustard
- 2 large eggs
- 1 ounce butter (or a knob of butter...not sure if it is an ounce)
- 4 ounces strong cheese (cheddar, manchego, garcia baquero, monterey)
- 2 slices white bread (as in sliced bread, in a packet)
- 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.
These were, without doubt, the most VILE scrambled eggs.......FOOD, for that matter......that we've had for years. One bite was more than enough. The color, flavor and consistancy were all hopeless. Color:dung brown. Flavor: worstershire/mustard. Consistancy: somewhere between polenta and fried calve's brains. Although I'd like to make some constructive suggestion as to how to improve them, I wouldn't know where to start.
i really enjoy this meal. the texture is perfect, and it can stand in the pan if youv,e forgotten to toast yer bread. it is the only way i like eggs.
The Worchestershire was way too overpowering. It seems like it has real potential with a few alterations. I will make it again, though - as Heatherfeather said, it seems like OP cooked more by feel than measurement. I'll do the same next time.