UGLY EGGS
My Great Aunt showed my Mama how to make this, and my Mama showed me. It taste great, but it sure is ugly! Place a piece of toast in a soup bowl. Pour milk and eggs over it. This is really good on a cold morning (we had it for dinner sometimes too).
Provided by geoela
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and a pinch of salt together well.
- Heat all the butter in small frying pan on medium-high heat.
- When it starts to bubble, add the eggs-stirring constantly.
- As soon as eggs are light and fluffy looking but not runny, add the milk, salt, pepper and pinch of sugar in that order.
- Heat on medium-high, while stirring constantly until milk starts to steam.
- Add Worcestershir sauce and stir well.
- Pour over toast.
Nutrition Facts : Calories 281.8, Fat 20.2, SaturatedFat 9.5, Cholesterol 455.4, Sodium 982.9, Carbohydrate 8.1, Sugar 1.6, Protein 16.6
SPICY SCRAMBLED EGGS (A.K.A. UGLY EGGS)
This simple-to-make dish is great for any meal. It's power packed with protein and flavor for spicy food lovers! Don't be thrown by the finished product's appearance. They are as tasty as they are UGLY!
Provided by Heather3271
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in nonstick skillet over high heat.
- Add salsa and saute lightly until thickened.
- Add eggs and cheese, stirring constantly until eggs are cooked through.
- Serve immediately with sour cream and guacamole.
- NOTES: Would be yummy in a wrap or with tortilla chips!
Nutrition Facts : Calories 340.2, Fat 26.4, SaturatedFat 9.6, Cholesterol 452.7, Sodium 703.9, Carbohydrate 5.2, Fiber 1, Sugar 2.9, Protein 20.6
UGLY HARD BOILED EGGS
Forget fancy internet inventions for "boiling the perfect egg". The "zipper seal bag" is your eggs' new best friend! (please see comments below) Whenever a pretty hard boiled egg is not needed, this is my never fail short cut. You can also make a no-mess poached egg, perfectly cooking the yolk to YOUR desired consistency,...
Provided by Monette Noland
Categories Other Salads
Time 5m
Number Of Ingredients 2
Steps:
- 1. Use as few or as many eggs as you need according to your recipe. I have cooked as many as a dozen with this method. (You need a gallon bag for that many!) Carefully crack, preserving yolk, into suitably sized bowl, checking for shell pieces as you go. Add desired seasonings.
- 2. Open quart zipper seal bag. Generously spray with cooking spray using your hands to "squish" it around into corners. Stand the bag up in a bowl so that top remains open. Gently pour raw eggs and seasonings into open bag from the bowl in which you cracked them. Firmly seal zipper closed, easing most of the air from the bag. DOUBLE CHECK YOUR SEAL!
- 3. Fill a large pot with cool water. Submerge bag of eggs into water, taking care not to drape top of bag over the side of the pot. (This is why you use a large pot) The bag of eggs should float freely without being constricted by the pot. You may also drop the bag in with any veggies you happen to be boiling.
- 4. Bring to a rolling boil. You may do this with the lid on the pot. Just be sure to start with cool water. Remove the lid when full boil is achieved. Boil until you can see that the yolks are firm. This time will vary according to amount of eggs boiled. Remove bag with slotted spoon or tongs, placing bag into a bowl of ice water. Do not remove eggs from bag until they are cool.
- 5. At this point you are free to be as creative as you wish. The eggs will come out of the bag in one solid piece. Slice the whole piece with your kids, they will love the random placement of the yolks in the whites. Chop to desired consistency for your favorite Salad. Yolks easily separate from the whites if needed. Be creative and have fun!
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- Put a medium-sized nonstick skillet over medium heat and add the butter. Swirl the butter around until melted completely, then reduce the heat to medium low. Add the eggs. Use a spatula to stir the eggs around the pan. It may take a few minutes before the eggs start to form curds. Use the spatula to push and fold the eggs over on themselves, being sure to push the liquidy parts of the egg to make contact with the skillet. Stir frequently. Once the eggs are mainly set but still wet, remove the pan from the heat. Then continue to stir until they are done to your liking*. Serve immediately.
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