Special Recipe Scrambled Eggs

Steps:

• Cut top and bottom from onion and peel.
• My personal preference is to slice horizontally and vertically from the top without slicing completely through, then turn the onion on its side and slice from the top.
• The remaining base is then sliced horizontally and vertically as well.
• Remove garlic cloves from the bulb, peel and chop.
• Thoroughly blend Eggs, Pepper, Garlic Powder and Mrs. Dash in a bowl.
• Slice Polska Kielbasa lengthwise, turn sideways, and slice lengthwise again -- the result is a length of kielbasa with a "+" cut.
• Slice thinly from the end.
• In a 10-inch skillet (with lid) saute' onions in oil.
• When the onions become translucent, add diced garlic.
• When the onions become more brown than translucent, add chopped kielbasa.
• When the onions start to become predominantly brown, add scrambled egg mixture, stirring constanly with spatula, flipping occasionally (as you would pancakes).
• When the eggs are fully cooked, remove from fire, serve and enjoy!
• Option: Grate Cheddar cheese on top as desired.

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.

Steps:

• 1. Beat the eggs with a fork until well beaten.
• 2. Blend in the cheese, sour cream, seasonings, and bacon; set aside.
• 3. In a large skillet over medium heat, heat the butter. Pour in the egg mixture.
• 4. As it cooks, stir gently with a spoon, continuing until the eggs are set.

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

Steps:

• Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
• Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
• Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.