Years ago, I had to learn to stretch my budget.
I was the only female in a house full of hungry
teenaged boys and my husband. They really
loved breakfast and sometime I served it
as the dinner meal.
I had to figure out how to make my eggs last all
week long. I wanted to avoid grocery shopping after
work.
The noticed how the eggs looked on my fast food
breakfast sandwich. The egg was folded over. It
reminded me of the eggs I had at college. A food
service worker told me they were liquid eggs which
came in a large carton. The eggs were cooked on a
griddle and sliced into single sized portions. Her
comments made me wonder if this method was the
answer to my egg problem. I experimented with this
method and tweaked it also. I realized that I could
almost double my egg servings.
COPY CAT STYLE EGGS
4 Extra large eggs
1 Tablespoons milk
2-3 Tablespoons Butter
Salt & Pepper, to taste
INSTRUCTIONS:
Heat 9-10 inch skillet on medium low. While skillet
heating prepare eggs. Crack eggs into bowl. Add
in milk, salt and pepper. Whisk eggs until they are
fluffy. Melt butter in skillet and make sure surface
of skillet completely covered. Add half of egg batter
into skillet. Swirl egg batter so surface of skillet is
completely covered. Let edges of eggs set. Make small
slits in center of eggs if they are too runny & you want
well done eggs. Use spatula to flip one side of egg over
other side. Place folded egg on platter. Cut into 3 or 4
triangle edges. Repeat process using remainder of eggs batter.
Arrange wedges on platter & cover with foil too keep warm. Serve immediately. Yield: 6-8 wedges.
TIPS:
**Adjust eggs to suit your family's size.
**Eggs can be cooked & folded over on griddle.
**Serve immediately since reheating wedges will overcook them.
**Shredded cheese, finely chopped vegetables,
& cooked meat can be added to egg batter.
**Oil can be substituted for u butter.
**Egg wedges great on breakfast sandwich
or hamburger.
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