Scrambled Eggs

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Serves 4 (scale as needed – use attached Excel calculator to scale if desired)

Ingredients:

  • 8 Large Whole Eggs or Equivalent amount of Liquid Whole Eggs
  • 4 ounces Heavy Cream (liquid whipping cream)
  • 4 ounces Velveeta Cheese Loaf (not slices) – Original flavor
  • 2 tablespoons Butter

Steps:

  1. Cut cheese into cubes (1″ or smaller)
  2. Crack eggs into large bowl and beat/mix (wire whip / hand/stand mixer / immersion blender)
  3. Add Heavy Cream to bowl of beaten eggs and beat/mix until incorporated
  4. Add butter to non-stick electric skillet or non-stick frying pan, melt butter at medium heat (~275F)
  5. When butter is melted, spread it around pan and add egg mixture and cheese
  6. Using a high-temperature rubber spatula, drag across bottom of pan through egg mixture to scrape any cooked egg film that has formed. Repeat periodically, lifting and folding cooked eggs. Remove from heat when eggs are cooked, yet still wet looking
  7. Turn eggs out into warming vessel until serving time

Notes and Variations:

  • There are many ways to make scrambled eggs. The ingredients and method above is just one
  • Electric skillets heat/cook at different rates.  You’ll need to experiment to find your pan’s ideal setting

Recipe by: Jim Beletti

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