OG SCRABBLE RECIPES

Steps:

• Be sure and layer your ingredients in a large pan. Melt margarine, seasoning salt, garlic salt and worchestiere, mix together and add to the 5 ingredients above. Mix really good
• I pour them into a large cookie sheet pan to bake. Bake in oven at 275* for 1-1/2 hours stir every 20 minutes.
• Cool and do a taste test. Eat some. I store in plastic or glass jars. You have to watch this really well as my family loves to get a jar and eat their fill and they can be gone soon. :)

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.