Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ever had scrambled eggs at a restaurant? Ever tried making scrambled eggs before? Runny? Watery? Unappetizing? Well, not anymore! Ingredients:
4 tablespoons milk |
1 tablespoon cornflour |
1 tablespoon worcestershire sauce |
1 dash tabasco sauce |
salt |
pepper |
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) |
Directions:
1. Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
2. Break eggs and whisk until mixed.
3. Whisk in the milk mix.
4. Heat the butter until melted in a *VERY* heavy based pan.
5. When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
6. Go around the edges and then scrape the bottom of the pan.
7. The eggs will coagulate and thicken.
8. When there is no liquid left turn the heat down low and add the cheese.
9. Stir until cheese is melted.
10. Toast the bread and butter it.
11. Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
12. Eat immediately.
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