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How to Make Farm Style Scrambled Eggs
Today we are going to make a classic farmhouse breakfast featuring scrambled eggs.
Now, I encourage you to purchase farm fresh free range eggs directly from a local farmer.
Why? Because they are better for you, they are more kindly produced and probably the
product of happy chickens!
Here are just a few interesting facts about free range eggs. In a 2003 study,
researchers at Pennsylvania State University reported that birds kept on pasture
produced three times more omega-3s in their eggs than birds raised in cages on a
commercial diet. They also found twice as much vitamin E and 40 percent more vitamin
A in the yolks of the pastured birds. That is a real nutritional difference!
Eggs are also the richest known source of the antioxidant vitamins that are
essential for the protection of the eyes against "Macular degeneration" which is
the leading cause of blindness in people over 55 years of age. The deeper the
yellow-orange color of egg yolks, the more eye-protection they offer. For more
information about the healthy goodness of free range eggs visit our web site at
QuakerFarm.com
So, here is what you will need to make delicious farm style scrambled eggs.
Recipe for Farm Style Scrambled Eggs - 2 servings
5 fresh free range large eggs (or 3 goose, duck or turkey eggs because they are bigger)
1 Tablespoon of milk (we use raw goat milk, but thee can use cow milk, low fat
milk or a milk substitute)
1/8 teaspoon of salt (1 dash for every two eggs)
1/2 Tablespoon butter for frying
Warm a medium size cast iron frying pan and melt butter on low.
Crack the eggs into a large glass mixing bowl. Using a fork,
whisk the eggs briskly and then add the milk and salt.
Whip together for at least 1 minute.
Once the melting butter has started to sizzle in the pan, pour in the whipped egg mixture.
Allow the eggs to sit in the pan without stirring until they begin to bubble just a bit around the edge.
Gently fold the lightly cooked edges into the middle of the pan with a
wooden spoon or spatula. Continue to do so until all of the egg mixture has cooked thoroughly
and there are no more
runny sections.
Spoon scrambled eggs onto a nice warm plate.
Serve scrambled eggs,
while hot,
with warm biscuits, jam, pieces of fruit, and a bit of
cottage cheese.
Salt and pepper to taste.
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- Numbers 6:24
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