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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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

      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.

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    • on February 02, 2013

      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.

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    • on January 30, 2005

      I really wondered about the 1 tbsp of cornstarch but I knew that Samuel wouldn't let me down! I measured everything as posted except the cheese I used 4 tbp not 4oz's. The one criticsm is the color of the eggs they are indeed brownish, not pretty but it does not detract from the flavor. Perhaps add the mustard at the end with the cheese so the mustard and cheese form a sauce. I found the amount of Worchestershire & Tabasco just right even adding some worchestershire over the finished eggs (as suggested) I used aged Gouda. Served with a corned beef hash & white toast. The eggs cooked quickly, were firm and definately not watery. Thanks Samuel for a very tasty scrambled egg recipe.

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    • on January 18, 2003

      After all the discussions about this recipe, I decided I had to give it a try. I found the taste to be quite good and I would certainly prepare this again as it was a quick and satisfying dish. It isn't a very lovely looking dish, but the taste was very good. I used German mustard instead of the grainy mustard(which I didn't have) - I would do this again. The measurements are a bit off - I have a feeling the recipe poster does this "by feel" rather than measuring accurately. I would make this again, but use far less cheese and butter (I did reduce the amount of butter this time), and just a splash of Worcestershire, rather than the whole Tbsp called for.

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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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