For a large group, these ever appealing eggs are an easy answer.
If you don't have a big enough skillet, use two or cook them in two
batches.
Ingredients:
4 cups (1 L) eggs, (about 20)
1 cup (250 mL) milk or water
1/2 tsp (2 mL) salt
1 pinch pepper
2 tbsp (30 mL) butter or vegetabIe oil
1 cup (250 mL) milk or water
1/2 tsp (2 mL) salt
1 pinch pepper
2 tbsp (30 mL) butter or vegetabIe oil
Preparation:
In large bowl, beat together eggs, milk, salt and pepper.
In deep 12-inch (30 cm) skillet or shallow Dutch oven, heat butter over medium-high heat; pour in egg mixture and reduce heat to medium-low. Cook until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook for 20 to 25 minutes or until thickened and moist but no visible liquid remains. Serve immediately or keep warm over pan of hot water.
In deep 12-inch (30 cm) skillet or shallow Dutch oven, heat butter over medium-high heat; pour in egg mixture and reduce heat to medium-low. Cook until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook for 20 to 25 minutes or until thickened and moist but no visible liquid remains. Serve immediately or keep warm over pan of hot water.
Servings: 10
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