 | | | Subject: More scrambled eggs eggs-otica
Posted Oct 20, 1999 by Andy
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1
 | | Well, I've been waiting for the perfect forum by which to reveal my scrambled egg recipe to the world, and I doubt I'll do much better than this.
For simplicities sake, I've written the recipe for a fair quantity of eggs, suitable for 2-4 people, depending on your appetites. The measurements are not exact, but rather should be adjusted to your tastes.
6 large eggs
2 oz. cream cheese, softened
milk
pepper (preferably cracked, not pulverized)
dill
garlic (preferably fresh, not powdered)
butter (not margarine nor fat-free cooking spray nor any such nonsense)
In a medium bowl, combine eggs, cheese and a splash of milk (not too much). Beat well, but not excessively so. In a pan, gently warm a generous portion of butter with the garlic. When the butter is just starting to bubble, add the pepper and dill to the egg mixture, and pour it into the pan. Cook slowly, stirring regularly to keep the cream cheese blended with the eggs.
This is also good with a bit of fresh spinach added about one minute before cooking is finished.
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| | | Subject: More scrambled eggs eggs-otica
Posted Dec 19, 1999 by Nyssa23
This is a reply to this Posting
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5
 | | I'm not sure if this would disqualify the dish as scrambled eggs per se, but I like to cook my eggs with chorizo (a spicy Mexican sausage sold in a semi-solid form encased in plastic link cases, but actually quite tasty), place said cooked eggs in a warm flour tortilla, and garnish with cilantro and freshly chopped onions. Any fine Mexican restaurant in the galaxy should be able to provide this dish; but, a word to the wise: If the eggs arrive at your plate dry and brown, don't eat them. A properly prepared dish of chorizo and eggs is moist and orangey in color--watch your clothes, as any orange liquid which may fall on them from this dish is undoubtedly there for the duration.
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