HELLMANNS BEST POTATO SALAD RECIPE RECIPES

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SCRAMBLED EGGS DONE RIGHT RECIPE | ALLRECIPES



Scrambled Eggs Done Right Recipe | Allrecipes image

The right way to scramble eggs. There is more to just mixing eggs and cooking! This will make a believer out of you.

Provided by WHATS HIS FACE

Categories     Scrambled Eggs

Total Time 6 minutes

Prep Time 2 minutes

Cook Time 4 minutes

Yield 1 serving

Number Of Ingredients 5

2 eggs
1 teaspoon mayonnaise or salad dressing
1 teaspoon water
1 teaspoon margarine or butter
1 pinch salt and pepper to taste

Steps:

  • In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.

Nutrition Facts : Calories 209.8 calories, CarbohydrateContent 1 g, CholesterolContent 373.7 mg, FatContent 17.4 g, ProteinContent 12.7 g, SaturatedFatContent 4.3 g, SodiumContent 210.4 mg, SugarContent 0.9 g

SCRAMBLED EGGS DONE RIGHT RECIPE | ALLRECIPES



Scrambled Eggs Done Right Recipe | Allrecipes image

The right way to scramble eggs. There is more to just mixing eggs and cooking! This will make a believer out of you.

Provided by WHATS HIS FACE

Categories     Scrambled Eggs

Total Time 6 minutes

Prep Time 2 minutes

Cook Time 4 minutes

Yield 1 serving

Number Of Ingredients 5

2 eggs
1 teaspoon mayonnaise or salad dressing
1 teaspoon water
1 teaspoon margarine or butter
1 pinch salt and pepper to taste

Steps:

  • In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.

Nutrition Facts : Calories 209.8 calories, CarbohydrateContent 1 g, CholesterolContent 373.7 mg, FatContent 17.4 g, ProteinContent 12.7 g, SaturatedFatContent 4.3 g, SodiumContent 210.4 mg, SugarContent 0.9 g

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COPYCAT HELLMAN'S BEST FOODS MAYONNAISE RECIPE
One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier. In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream. Source: Top Secret Recipes Unlocked by Todd Wilbur.
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