Quick Links:
Features
PRINT 
June 27, 2009
How to Make Scrambled Eggs
This recipe and procedure from chef Gino Gonzalez will yield tenderly creamy scrambled eggs.
By: Gino Gonzalez of CACSThis recipe and procedure from chef Gino Gonzalez will yield tenderly creamy scrambled eggs.
Demonstration by Gino Gonzalez of Center for Asian Culinary Studies (CACS)
In a mixing bowl, beat eggs and cream. Season with salt and pepper.
In a nonstick pan, melt butter.
Pour the egg-cream mixture into the pan.
Cook eggs over low heat while pushing the eggs around the pan with a wooden spoon, as if scraping the pan. Do this the entire time the eggs are cooking. Take the spoon forward and backward, and around the pan. Watch the eggs closely—as soon as they reach a creamy consistency, remove from the pan. Do not overcook.
Garnish with parsley. Eat any time of day.
Related Articles
PRINT
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!
Download Yummy Recipes on your phone! Text YUMMY RECIPES ON to 2640. P5.00 per mms.