[london.food] Scrambled eggs and allied trades

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On Tue, Jan 31, 2006 at 09:12:15AM +0000, James Bywater wrote:

>All you need to do is break eggs into a pan containing butter, on a low heat.
>Keep stirring and don't let it stick to the bottom.
>When they look ready, add salt and pepper and eat them!

Takes effort and time. When I'm making breakfast I usually go for
scramlet:

- beat a couple of eggs in a bowl. If you're me, add salt and
fresh-ground pepper.

- take one hot greasy frying pan (from the bacon or whatnot you've just
cooked, and/or buttered).

- pour eggs into pan. Shift them about with the frying-tool.

- about twenty seconds later, eggs are fried/scrambled and ready to be
eaten.

R

• Re: [london.food] Very lazy eggs benedict James Bywater 09:12 on 31 Jan 2006
  All you need to do is break eggs into a pan containing butter, on a
  • David Turner 09:15 on 31 Jan 2006
    Content-Type: text/plain; charset=ISO-8859-1
  • [london.food] Scrambled eggs and allied trades Roger Burton West 12:44 on 31 Jan 2006
    Takes effort and time. When I'm making breakfast I usually go for
    • Re: [london.food] Scrambled eggs and allied trades Simon Wistow 12:49 on 31 Jan 2006
      My favourite Scrambled Eggs come from this Fire and Knives post (sadly
      • too deep to show
    • Nigel Rantor 12:53 on 31 Jan 2006
      Yes, this is the method I employ too. It also lends itself to adding

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