Springtime Scrambled Eggs
Eggs Cream Cheese Fresh or Dried Chives, chopped Butter for frying
The rule for eggs is if they are fully cooked in the pan, they will be over done on the plate. Always take the eggs off of the heat when they are still a little shiny and they will continue cooking on the plate. This is the same carry-over cooking technique used to make steaks turn out perfect on the plate. Using this rule it is easy to get eggs that are perfectly cooked firm, moist and never rubbery.
Serve with a little fresh ground black pepper on top.
Serves: 2 to 12
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.