Wish I could patent it, because I know it would sell well. Unfortunately, like most good food, it’s simple.
Posted on 10/02/2016 6:17:28 PM PDT by EveningStar
My favorite all in one
1 lb bag of frozen Oriental Stir Fry Veggies
Pat of Butter
6 eggs
Butter and Stir fry med heat until they are thawed and warmed completely through ... turn down the heat to low
Crack the 6 eggs all around in the pan ... move the veggies and let the whites run to the pan ... careful not to break the yolks until the whites are no longer clear ... turn off the heat ... mix and enjoy with a splash of Soy
Western omelet - hold the cheese....
That is what you would get at the mess hall if you asked for scrambled. I still call the “mess hall eggs” if I do them that way.
Live dangerously: Try dicing (finely) ghost or scorpion peepers instead of jalapenos. That will wake your taste buds up. Even cold coffee tastes hot after that.
When I was a senior in college, I would occasionally go to farm estate absolute auctions where everything the couple owned was sold off. I still have several cast iron skillets I picked up for about a buck each in 1972. They are beautiful iron castings — nothing beats cast iron skillets for even heating. I suspect mine are as old as yours.
I just peeked at eBay and see Griswold cast iron skillets with asking prices up to several hundred dollars! Egads.
I like my eggs scrambled. I beat the hell out of them and ad a little water and beat them some more. Then I add chopped green onions and mushroom and mild cheddar cheese....cooked soft scramble. Then fry up a side of hash browns and english muffins with real butter until golden brown....YUMMY
PS and fresh squeezed orange juice...PERFECTO!
Over easy with grits.
Fried eggs:
a little bacon grease in non-stick pan, turn to high
When it smokes (450), a pad of butter into the pan (it will brown)
Add two eggs, reduce to med heat, cover
1 minute later take pan off the heat (eggs will continue to steam)
1 minute later, serve
Perfect buttery fried eggs
drop the eggs right into the melted butter, yokes still unbroken. And then I stir them around in the frying pan. They’re not exactly “scrambled”
pan scrambled. my favorite cuz i am so lazy. tastes great.
Saving for the links
That is what you would get at the mess hall if you asked for scrambled. I still call the “mess hall eggs” if I do them that way.
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Your posting brought back memories. I was 18 and 140 lbs. when I was assigned to a CVA in 1960. The chow hall usually had steak and eggs for breakfast on Sundays when we were on holiday routine at sea.
We would stay up all night playing poker or gin rummy and hit the chow hall as soon as it opened. Eight oz. steaks, a couple of eggs, beans, hashbrowns and toast. We would go through the line once or twice more and go hit the rack to sleep the rest of the day.
When I finished my active duty two years later, I had gained 40 pounds and most was muscle (I was 6’1”). The Navy fed us very good with lots of protein.
Wish I could patent it, because I know it would sell well. Unfortunately, like most good food, it’s simple.
Randy, peoples tastes differ so I would suggest you start with a teaspoon for every two eggs. I use more but you can use too much.
Egg ping for later
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