Scrambled Eggs from a Jar
EquipmentTop of Oven
Measuring cups and spoons
1 quart wide-mouth jar with lid
10 inch skillet/frying pan
1/4 cup milk
1/2 teaspoon salt (if you like)
1 tablespoon butter
1. Crack open one of the eggs on the side of a small bowl.
Working over the bowl, gently seperate the eggshell halves over the bowl,
and pour the egg into the bowl. Put the egg into the wide-mouth jar.
Repeat with the remaining 7 eggs.
2. Measure the milk and salt (if you want to add it). Add to the
jar with the eggs. Screw the lid onto the jar tightly. Shake the jar till the
ingredients are mixed well.
3. Measure the butter. Put the butter into the skillet. Put the
skilled onto the burner. Turn burner to medium heat. When butter bubbles,
pour the egg mixture out of the jar and into the skilled with the melted butter.
Cook for 1 minute without stirring.
4. Use a wooden spoon to stir the eggs gently. (Don't stir too much
or the eggs will be mushy)
Continue cooking over meduim heat, stirring often, about 4 minutes,
or till the eggs are cooked but still look moist. Turn off burner.
Serve eggs righta way. Makes 4 servings.