Scrambled Egg recipies

[Orange Infused]

In reply to:

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[DoobieWah]

HANGOVER SCRAMBLED EGGS


I really don't drink much anymore, but back in the day this recipe saved me many times.


Break Three eggs into a mixing bowl.
Add 1/4 cup of grated cheese, (cheddar was the usual choice).
Add Two tablespoons or so of finely diced onion.
Add One or Two shakes of favorite hot sauce or salsa.
Add One tablespoon of ice cold beer, (it must be ice cold).

Whisk rapidly until well scrambled.
If you haven't thrown up yet, (and even if you have), pour that nastly mess down the drain, chug the rest of the beer you had to open for the recipe, and get your *** back to bed.

 

[AlamoHeights]

I like to add some Jalapeno Flashover made by Texas Firehouse to my scrambled eggs.

 

[utexas_61]

What kind of roasted chile and cream do you recommend using?

 

[NickDanger]

Hatch and Half and Half, but Poblanos will do just fine.

 

[Sucklebuster]

Breakfast Migas:

Brown 1 LB Sausage, drain, reserve 2 - 3 tablespoons of the drippings.

Chop and saute in drippings:
1 Small Onion
1 Red Bell Pepper
3 - 4 Jalapenos

Add 1 dozen corn tortilias torn into small bite-sized peices. Add back Sausage.

You can add mushrooms, cooked/diced potatoes, green chilis..whatever you like here.

Get everything back up to temp.

Add in 18 beaten/eggs, reduce heat to med or low.

Its finished when eggs are slightly firm.

Sevre in hot flour tortilias + shredded cheese + Lousiana Hot sauce. Makes about 2 dozen large/ 3 dozen small.

I alwasy make these on campouts, after a long night out or just make up a batch and freeze the extras for later use.

Gator

 

[shorty]

Pepperoni. Saute pepperoni slices until the edges are crisp and drain on paper towels. scramble eggs and add pepperoni when the eggs are almost done.

I could not believe how good this was added to scrambled eggs.

 

[hullabelew]

Nick. How fuckin' tall is your pyrex dish to fit all of that in there? Hell, I'm not sure my oven it tall enough for all of that.

 

[NickDanger]

standard size

 

[LouisianaHusker]

Nick, I made your recipe, using Johnsonville Chorizo, and all I have to say is that if my mother was still alive, I'd have to slap here for never making that.

 

[NickDanger]

I wish I could remember which professional chef to give credit to, but suffice it to say that I didn't come up with the recipe. Only shared what I remembered of it.

With that confession, I feel better saying that it is the shiznit.