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These scrambled eggs have a different taste and are a great accompaniment for Orange Blossom Special Muffins.  The combination goes well with a little crisp bacon.

Orangey Scrambled Eggs

eggs   (Note #1)
freshly squeezed orange juice
orange zest
sour cream (optional)
black pepper

For each egg, place 1 teaspoon of sour cream in a bowl.  Add a pinch of orange zest for each one, or 1/4 to 1/2 teaspoon zest for 5 eggs.  Add salt and black pepper to taste and whisk well.  Add 1 tablespoon orange juice for each egg, and then add the eggs, whisking to combine.   (Note #2)

Melt a tablespoon of butter in a non-stick pan.  (Note #3)  When hot and bubbling, add eggs.   Stir gently and cook until as solid as you like.  Dust with a little more black pepper and serve hot with toast or muffins.

Note #1:   If cholesterol is a concern, remove some of the egg yolks, replacing with one white for each yolk taken out.

Note #2:  For picky children, or adults with a severe sweet tooth, you can add a pinch of sugar for each egg.  My son Mark says this resembles a Japanese custard he has eaten.

Note #3:   Substitute any light cooking oil if cholesterol is a concern.   Don't try to cook with no oil at all as these eggs have a tendency to stick.


The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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