Serves 1
3 large eggs
1 ½ tablespoons whole milk (½ tablespoon for each egg)
1 ¾ teaspoons cornstarch or potato starch (½ + 1/8 teaspoon for each egg)
Salt to season
3 tablespoons unsalted butter (1 tablespoon for each egg)
First, crack 3 eggs into a medium bowl. 
Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it’s lump-free (don’t mix them directly with the eggs or you’ll get lumps). 
Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt. 
Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns… 
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up… 
Then remove the skillet from the heat (yes, remove!), and start stirring the eggs, making 1 full circle per second… 1, 2, 3…. 
4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)… 
For about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once). 

This is when you transfer them onto a plate. Do not wait until they look fully cooked!

Step 1: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
Step 2: REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
Step 3: DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Here’s a breakfast game changer for you! Once you realize you can make scrambled egg in a microwave, having breakfast at the office doesn’t have to mean a cold bowl of cereal or the last soggy danish left on the tray. 
2 eggs
Splash of milk
1. Crack two eggs into a microwave safe mug and add milk.
2. Whisk with a fork to combine.
3. Microwave on high for 45 seconds and remove.
4. Scramble gently with fork and return to microwave for a further 30-45 seconds.
5. Enjoy!

I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.
Spray each muffin well with nonstick spray. Place a slice of ham in the bottom of each muffin well. I actually used deli ham that was sliced in half. One half into each spot. Place about a teaspoon or so of diced tomatoes on top of the ham. (One large vine ripened tomato was enough for all 12 portions.)
Sprinkle some shredded cheddar cheese over the tomatoes. (I used nonfat cheddar.)  Break one egg into each spot. Sprinkle a little bit of salt and pepper on each. Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through. Serve with toast or an English Muffin if you’d like.

This works great when you have a group of people together. No one has to wait for their omelet, everyone gets involved in the process and it’s a great conversation piece.
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack no more than two eggs (large or x-large) into each bag and shake to combine.
Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc as selection. Each guest adds prepared ingredients of their choice to their bag. Shake, carefully press air out of bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. (We suspect that if you only make fewer at a time you might not need to cook them for that long.) You can cook 6-8 omelets (bags) in a large pot. For more bags, make another pot of boiling water or cook in shifts. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

1 dozen Eggs
1/2 cup Mayonnaise
1 Tsp Mustard
1 to 2 teaspoons of Onion Powder or 1/4 cup of dehydrated
Boil the eggs and let cool. After the eggs are cool, peel the eggs and slice in half, put the whites on a deviled egg tray and the yokes in a bowl. Mash the yolks with a fork until fine. Add mayonnaise, mustard, and onion to the yolks and mix well. Spoon yolk mixture into the egg whites and sprinkle paprika on top.

8 large eggs
2 tablespoons butter or margarine
6 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup extra-sharp cheddar -- shredded
4-ounce can green chiles -- chopped
tomato sauce, ketchup or chili sauce -- optional
sliced tomatoes for garnish
Put butter in 8-inch square baking pan. Set pan in 350 degree oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 degrees for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.

2 tablespoons margarine or butter
1 1/2 cups cooked ham -- chopped
1/2 cup green onions -- sliced
1 can cream of mushroom soup
12 eggs
4 ounces cheddar cheese -- shredded
1/2 cup Half & Half or cream
Chiles of your choice
Heat oven to 250 degrees. Grease a 2-quart casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250 degrees for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

3 large eggs
1 cup half and half
8 slices French or other white bread, cut diagonally, each 1/3 inch thick
1/3 pound jack cheese, shredded
1 can (4 ounces) diced green chiles
1/4 cup minced fresh cilantro
2 cups salsa
In a wide bowl, beat eggs and milk until well blended. Dip 4 slices of bread into egg mixture; turn to saturate. Arrange slices on lightly greased 12 x 15 inch baking sheet. Top bread evenly with cheese, then add green chilies and cilantro. Dip remaining slices in egg mixture, coating both sides. Top cheese-covered bread with plain slices to form 4 sandwiches. Bake in 400 degree oven until they begin to brown, about 12 minutes. With side spatula, turn over and continue baking until they are puffed and evenly browned, about 10 minutes longer. Cut in half crosswise. Transfer 2 halves to each of 4 plates; overlap one half over the other. Offer salsa.

2 tablespoons canola oil
8 corn tortillas
1 tablespoon oil + 1 tablespoon butter
2 firm, ripe bananas, peeled and cut in half on the diagonal
1 cup diced ham, or diced lean smoked pork chops
2 cups pureed black beans (use home- cooked or canned)
Olive oil mist
8 eggs
2 cups Yucatan Salsa, heated (see recipe)
1 cup petite frozen peas, thawed
1/3 cup grated Parmesan cheese, or crumbled queso fresco
INSTRUCTIONS: Preheat the oven to 325 degrees. Heat about 2 teaspoons of the oil in a nonstick frying pan. Add 1 tortilla and fry just until softened and crisped around the edges. Remove to a paper towel-lined baking sheet and keep warm in the preheated oven. Continue with the remaining tortillas. Wipe out pan with paper towels; add butter and oil. Place over medium-high heat; when fat is sizzling, add bananas. Saute just until golden, turning as needed. Remove and set aside.
Add the ham to the pan; saute until heated through. Remove and set aside. Add beans to pan; cook gently until heated through. While the beans are heating, mist a nonstick skillet with oil and fry the eggs. To assemble: Place 2 warm tortillas on each serving plate. Spread 1/2 cup black beans over each set of tortillas; place 2 fried eggs on top. Spoon 1/2 cup warm Yucatan Salsa over each set of eggs. Sprinkle equal amounts of ham and peas over each serving, then top with cheese. Garnish each plate with a sauteed banana half.

6 large eggs
2 or more jalapenos or other favorite pepper, minced
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons finely chopped chives or green onions
1/2 teaspoon ground cumin
grated rind of 1/2 lime or dash of the juice
salt and pepper to taste
3 tablespoons chopped fresh cilantro or parsley - divided
Boil the eggs, peel, and cut in half lengthwise. Remove the yolk, put in bowl with all the other ingredients. Using a fork, mash the yolks into the other ingredients. Spoon back into the hollowed out eggs. Sprinkle with remaining cilantro or parsley.

12 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons good-quality chile powder
1/2 bunch cilantro leaves, finely chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 1/2 roasted red bell peppers, sliced into strips
2 poblano chiles, roasted, peeled, seeded, and diced
1 cup grated Manchego or Jack cheese
cilantro sprigs for garnish
In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk until evenly blended and set aside. Heat the olive oil in an ovenproof 10-inch non-stick skillet over medium heat. Sauté the onion 5 to 6 minutes, until softened and slightly golden. Add the red pepper and poblano and cook 2 minutes more. Pour the egg mixture into the pan, swirling to make an even layer. Reduce the heat to medium-low, scatter the cheese over the top and cook, covered, until the eggs are nearly set. (Shake the pan occasionally to prevent sticking.) Turn on the broiler and place the pan under the broiler for a minute or two to set the top. Remove from heat and let cool in the pan for 10 minutes. Place a round platter on top of the pan and invert to remove. Garnish with cilantro, cut into wedges, and serve warm or at room temperature.
Serves 6 to 8

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