 |
Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 4 |
|
This ain't mine, but I'm glad to share it... Yummy August 2007 Issue Frustrated by too-dry scrambled eggs? This recipe and procedure from Chef Gino Gonzalez will yield tenderly creamy eggs. The secret? It's all in the hand. Read more . Eat anytime of the day! Ingredients:
3 eggs |
1/4 cup heavy cream or all-purpose cream |
3 tablespoons butter |
1/2 teaspoons parsley, chopped |
salt and pepper |
Directions:
1. In a mixing bowl, beat eggs and cream. Season with salt and pepper.
2. In a nonstick pan melt butter.
3. Pour egg-cream mixture into the pan.
4. Cook eggs over low heat while pushing the eggs around the pan with a wooden spoon, as if scraping the pan. Do this the entire time the eggs are cooking. Take the spoon forward and backward, and around the pan. Watch the eggs closely-as soon as the reach a creamy consistency, remove the pan. Do not overcook.
5. Garnish with parsley.
|
|