OK so this is the basic dish we all learned as kids with a couple of addition tips.  Compare, modify, improve.  The thing that is great about the simple egg dishes is ease you can incorporate your leftovers into the meal.

Ingredients

3 large eggs per person

Butter

green onions, mushrooms, diced potato ham – almost any leftovers

Tablespoon of heavy cream or milk

Salt and pepper

Crack and mix your eggs in a small bowl.  Season with pepper and salt.  Whisk briskly until the mixture is uniform in color then add a the heavy cream or milk. 

Slowly heat your nonstick skillet by starting on low heat and increasing over 3 minutes.  (For best results use low heat to ensure your skillets heats up evenly and does not form hotspots.)

Place 1/2 a tablespoon of butter the skillet and distribute over the entire skillet bottom.

When water droplets vaporize on the surface your skillet whisk in the egg mixture.  Occasionally stir the skillet with your spatula and add you onion, mushrooms, etc.

Stop stirring once the eggs have a slightly wet appearance.  (The eggs will continue to cook even after you remove them form the heat.)

Plate the eggs and enjoy.

This entry was posted on Monday, May 18th, 2009 at 11:45 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.