Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs

Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Serves: 1,Yield: 1serving

    • About This Recipe

    “Ever had scrambled eggs at a restaurant? Ever tried making scrambled eggs before? Runny? Watery? Unappetizing? Well, not anymore!”

    Ingredients

  • 4tablespoonsmilk
  • 1tablespooncornflour
  • 1tablespoonWorcestershire sauce
  • 1dashTabasco sauce
  • salt
  • pepper
  • 1teaspoongrainy mustard
  • 2largeeggs
  • 1ouncebutter( or a knob of butter…not sure if it is an ounce)
  • 4ouncesstrong cheese( cheddar, manchego, garcia baquero, monterey)
  • 2sliceswhite bread( as in sliced bread, in a packet)

    • Directions

  • Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
  • Break eggs and whisk until mixed.
  • Whisk in the milk mix.
  • Heat the butter until melted in a *VERY* heavy based pan.
  • When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
  • Go around the edges and then scrape the bottom of the pan.
  • The eggs will coagulate and thicken.
  • When there is no liquid left turn the heat down low and add the cheese.
  • Stir until cheese is melted.
  • Toast the bread and butter it.
  • Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
  • Eat immediately.

    • Reviews

  • “These were, without doubt, the most VILE scrambled eggs…….FOOD, for that matter……that we’ve had for years.One bite was more than enough.The color, flavor and consistancy were all hopeless.Color:dung brown. Flavor: worstershire/mustard. Consistancy: somewhere between polenta and fried calve’s brains. Although I’d like to make some constructive suggestion as to how to improve them, I wouldn’t know where to start.”

  • “i really enjoy this meal. the texture is perfect, and it can stand in the pan if youv,e forgotten to toast yer bread. it is the only way i like eggs.”

  • “The Worchestershire was way too overpowering. It seems like it has real potential with a few alterations. I will make it again, though – as Heatherfeather said, it seems like OP cooked more by feel than measurement. I’ll do the same next time.”

  • ” I really wondered about the 1 tbsp of cornstarch but I knew that Samuel wouldn’t let me down! I measured everythingas posted except the cheese I used 4 tbp not 4oz’s.The one criticsm is the color of the eggs they are indeed brownish, not pretty but it does not detract from the flavor. Perhaps add the mustard at the end with the cheese so the mustard and cheese form a sauce. I found the amount of Worchestershire & Tabasco just right even adding some worchestershire over the finished eggs (as suggested) I used aged Gouda. Served with a corned beef hash & white toast.The eggs cooked quickly, were firm and definately not watery. Thanks Samuel for a very tasty scrambled egg recipe.”

  • “After all the discussions about this recipe, I decided I had to give it a try.I found the taste to be quite good and I would certainly prepare this again as it was a quick and satisfying dish.It isn’t a very lovely looking dish, but the taste was very good. I used German mustard instead of the grainy mustard(which I didn’t have) -I would do this again.The measurements are a bit off – I have a feeling the recipe poster does this “by feel” rather than measuring accurately.I would make this again, but use far less cheese and butter (I did reduce the amount of butter this time), and just a splash of Worcestershire, rather than the whole Tbsp called for.”

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