Extra Eggs?
Have you ever gone shopping and when you get home you find that you still have eggs in your refrigerator?
That is fine. Crack 12 to 18 eggs and lightly saute in a non stick skillet in a little bit of butter and milk until they are half way cooked without chopping them into small pieces by gently folding them as they simmer and then freezer zip lock bag them and keep them frozen until you want to be able to have scrambled eggs that are done on 2 minutes.
They will be the best and softest moistest scrambled eggs that you have ever had.
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