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    You are in: Home / Recipes / Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs Recipe
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    Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs

    Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs. Photo by Bergy

    1/1 Photo of Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Samuel Holden's Note:

    Ever had scrambled eggs at a restaurant? Ever tried making scrambled eggs before? Runny? Watery? Unappetizing? Well, not anymore!

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    Ingredients:

    Serves: 1

    Yield:

    serving

    Units: US | Metric

    Directions:

    1. 1
      Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
    2. 2
      Break eggs and whisk until mixed.
    3. 3
      Whisk in the milk mix.
    4. 4
      Heat the butter until melted in a *VERY* heavy based pan.
    5. 5
      When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
    6. 6
      Go around the edges and then scrape the bottom of the pan.
    7. 7
      The eggs will coagulate and thicken.
    8. 8
      When there is no liquid left turn the heat down low and add the cheese.
    9. 9
      Stir until cheese is melted.
    10. 10
      Toast the bread and butter it.
    11. 11
      Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
    12. 12
      Eat immediately.

    Ratings & Reviews:

    • on April 14, 2002

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2001

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2013

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs

    Serving Size: 1 (382 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 937.3
     
    Calories from Fat 581
    62%
    Total Fat 64.6 g
    99%
    Saturated Fat 36.9 g
    184%
    Cholesterol 514.2 mg
    171%
    Sodium 1952.7 mg
    81%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.3 g
    17%
    Protein 41.6 g
    83%

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