Oster 4860, Инструкции и руководство по приготовлению, Страница: 8 / 28

Breakfast
EASY SCRAMBLED EGGS
Makes 2-3 servings
4 large eggs
4 teaspoons milk
2 tablespoons buffer or margarine
Salt pepper, to taste
1) Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.
2) Preheat skillet at 250” uncovered.
3) Melt butter or margarine, then pour in egg mixture.
4) As eggs begin to set, gently lift cooked portion with spatula, allowing the uncooked
or-bon to flow underneath. Continue cooking
o 7 minutes. Quickly remove to warmed platt
until all of egg mixture has set, about 5
er and serve immediately.
EGGS, WITH TOMATOES AND CHEESE
Makes 4 servings
3 tablespoons buffer or margarine
5 large eg
cup
gs, beaten well
dairy
sour cream
cup grated cheddar cheese
1 large tomato, peeled and diced
2 reen onions, thin/y sliced
1 teaspoon salt
teaspoon pepper
1) Preheat skillet at and melt butter or margarine. In a large mixing bowl, add the
sour cream to the beaten eggs; stir to combine.
2) Pour e g mixture into skillet. When eggs begin to set add cheese, tomatoes onions,
salt an pep per. Stir until eggs are completely set and cheese is melted. Reduce heat
to “warm” for serving.
FANTASTIC FRIED EGGS
Makes 3 servings
4 large eggs
1 tablespoon butter or margarine
Salt pepper, to taste
1) Preheat skillet, uncovered, at 250”
2) Melt butter or margarine in skillet.
3) Break eggs, one at a time, into small cup; slip into skillet.
4) Cook slowly to desired taste or turn eggs over quickly when whites are set and then
cook to desired taste.
5) Sprinkle with salt and pepper.