Hello readers this post is to let you all know I am still maintaining this blog. I have been away from the blog for awhile, but, at least for today, I am back. I had a great summer with many Barbecues on Sunday afternoons,
and long Shabbos afternoons playing chess, go, and shogi with family members. I would also like to announce
that the next time I create good recipes, or remember old ones, I will share them with you via this site.
in this post however, I will share one with you the secret, to perfect scrambled eggs.
3 eggs, already cracked
2 1/2 - 4 tablespoons of heavy cream (adjust to taste)
1 small handful Finely chopped feta cheese
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INSTRUCTIONS
Mix and the eggs with the heavy cream and mix it very well
Oil and heat the pan, then leave the temperature on Med-Low.
Pour the egg/heavy cream mixture into the heated pan, begin scrambling immediately, do not stop.
Immediately after pouring the egg mixture add the cheese. do this while scrambling as much as possible.
Keep scrambling the egg/heavy cream/cheese mishmash on Low power until 80% of the runny liquid is gone.
Turn off the flame, and let the heat of the pan finish the eggs for you.
By now it should be very fluffy with no brown spots.
Eat it. I find the bits of cheese to be the best part, how about you?
Please comment.
