Banner Webicurean Home Advanced Search E-mail Webicurean
What's Here
image: arrow Epicurean at Large
image: arrow Martini Lounge
image: arrow Healthy Eating
image: arrow In the Kitchen
image: arrow Dining Guide
image: arrow Great Escapes
image: arrow Holiday Center
image: arrow Gourmet Boutique
image: arrow Hot Clicks
image: arrow Forums

book cover: nicasio
The owner of Webicurean presents Nicasio, California!
Buy the book logo
FREE e-Greetings!
Send a Card
View Your Card

Have questions or comments about this site? Contact Anne Papina.
Scrambled Eggs

Makes 1-2 Servings

2 eggs
2 tablespoons skim or low-fat milk
salt and pepper, to taste
1 teaspoon butter or cooking oil or cooking spray

In small bowl, beat together eggs and milk with salt and pepper, if desired, until blended. In 7-to 8-inch omelet pan or skillet over medium heat, heat 1 teaspoon butter until just hot enough to sizzle a drop of water. Pour in egg mixture.

As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Home | Shop | Forum | Hot Clicks | Holidays | Dining Out | E-mail

Copyright 1996-2008 Anne M. Papina and Webicurean™. All Rights Reserved. Legal notices.
Designed by AP Web Productions.