Aeagle.199 net.cooks utcsrgv!utzoo!decvax!ucbvax!ihnss!eagle!cw Sat Feb 6 10:46:38 1982 "Scrambled Eggs" Scrambled eggs are no big deal, but a lot of people seem not to work too hard at them and get the results you might expect. Heat a tablespoon of butter in a seasoned egg pan (ie, one you don't use for anything else and that you clean with a paper towel, not soap and water). Scramble two or three eggs in a bowl with perhaps a tablespoon of cold water or milk (water makes eggs fluffy, milk makes them creamy). Add salt and fresh ground pepper to taste. Chop an onion and brown it in the butter; as far as I'm concerned, the more the better. By the way, you could have been doing this while stirring the eggs, of course. Timesharing is a wonderful invention. Pour the eggs over the browned onion and cook. Stir them around to get them all cooked--this isn't an omelet. For my taste, they are done when everything is just not runny, but you might like them a little more cooked. Butter and onions is such a good combination. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.