Fluffymeltyscrambledeggz Food

EASY FLUFFY SCRAMBLED EGGS

Steps:

• Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
• Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

GEORGINE'S FLUFFY ROLLS

Steps:

• Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring constantly, over medium heat until sugar dissolves. Remove from heat; set aside and allow to cool.
• Mix yeast with 1/4 cup lukewarm water in a large bowl; set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes.
• Pour cooled milk mixture into yeast. Stir in eggs and gradually add flour, stirring with a wooden spoon until dough is too stiff to stir, then use your hands to knead in the flour (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered waxed paper, and lay a clean damp dish towel on top. Set aside to rise until doubled, at least three hours.
• Turn dough out onto a lightly floured surface. Knead until elastic, then roll out to 1/2 -inch thickness. Cut dough with a 3-inch biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, in a baking pan. Cover with buttered waxed paper and a towel, and set aside to rise, at least 2 1/2 hours.
• Preheat oven to 350 degrees. Bake until golden, about 15 minutes. Rolls are best served warm.

FLUFFY SCRAMBLED EGGS

Steps:

• crack eggs into a medium size bowl and add cream of tartar. Put butter in a small pan and heat it up to medium-medium high.
• Meanwhile, use whisk and beat eggs with the bowl at an angle for about 2 minutes. This gets the air into the eggs and make them fluffy. (Yes, your arm will get a little tired, but the finished product will be worth it.) Don't over whip. I was told this would break up the proteins AND make your arms tired. :P.
• When butter starts to bubble and sizzle, add eggs to the pan. Let the eggs cook, undisturbed, until it starts to set (or forms a cooked bottom layer).
• Move cooked eggs to the middle of the pan with a spatula so the uncooked eggs can spill over to ends of the pan.
• When eggs are still pretty runny but almost all cooked, salt and pepper them to taste, then flip them to cook until desired. Some people like them a little runny, while others like them cooked all the way.
• Enjoy!

FLUFFIES

Steps:

• Whisk the flour, sugar, salt, and nutmeg in a large bowl.
• Beat the egg yolks and sour cream in a medium bowl until smooth.
• With an electric mixer or whisk, beat the egg whites in a large bowl to soft peaks.
• Stir the egg yolk mixture into the flour mixture until just combined. The batter should be lumpy with visible streaks of flour.
• Using a spatula, carefully fold the whites into the batter until just combined. Do not overmix--a few streaks of white should be visible.
• Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes.
• Drop the batter by tablespoons into the pan.
• Cook until the pancakes are evenly browned on both sides, 3 to 4 minutes.
• Repeat with the remaining batter, using additional vegetable oil as needed to grease the pan and serve with butter and syrup.