Skip to main content

quote:
Originally posted by Queen of the High Teas:
quote:
Originally posted by mary_bee:
quote:
Originally posted by Queen of the High Teas:
I want some now. Disappointed


So do I, I just went to check the kitchen too and there's no eggs to be seen, not even from our chickens Frowner


Frowner Hug

I'm gonna make some. I'm allowed, I'm pregmunt. Nod I'll just have a salad for dinner later. Glance


Hug

There's always a good enough excuse for eggy bread, worry not Big Grin
mary_bee
This was what I was taught by my mum:-

Omelette - 1 tablespoon milk per egg
Scrambled egg - 2 tablespoons milk per egg
French Toast - 4 tablespoons milk per egg

For omelettes and french toast just swish the eggs and milk together, but for scrambled eggs you beat it with a whisk so as the mixture is all light and fluffy. Same size pinch of salt in each.
Extremely Fluffy Fluffy Thing
quote:
Originally posted by mary_bee:
Fork eggs into one yellow colour, dip in bread, whack in pan, fry until substantial, put on plate, douse in sugar and lemon, eat.

That's the only way I've ever know. I don't known what this double cream nonsense is Confused


Same here except no sugar and no lemon.

Instead, I cook it, sprinkle with a little salt and thinly past with tomato sauce. Yum yum. I think I'll go and make some right now!!
jennywren

Add Reply

×
×
×
×
Link copied to your clipboard.
×
×