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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (383g) Recipe makes 1 servings |
||
| Calories 942 | ||
| Calories from Fat 582 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 64.7g | 99% | |
| Saturated Fat 36.8g | 184% | |
| Monounsaturated Fat 19.0g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 565mg | 188% | |
| Sodium 1994mg | 83% | |
| Potassium 838mg | 23% | |
| Total Carbohydrate 49.4g | 16% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 4.8g | ||
| Protein 41.2g | 82% | |
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Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs
SERVES 1 , 1 serving
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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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Bergy
On Jan 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.
From: HeatherFeather
On Jan 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.
From: Margaret Schneider
On Apr 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.
From: B
On Dec 8, 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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