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  <?xml version="1.0" ?>
  <!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
      "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
  <html xmlns="http://www.w3.org/1999/xhtml" lang="en" xml:lang="en">
  
    <head>
      <title>Wrox Recipes - Worlds Best Scrambled Eggs</title>
    </head>
    <body>
  
    <h1>Wrox Recipes - World's Best Scrambled Eggs</h1>
      <p>I adapted this recipe from a book called 
        <cite cite=" http://www.amazon.com/exec/obidos/tg/detail/-
        /0864119917/">Sydney Food</cite> by Bill Grainger. Ever since tasting these
        eggs on my 1<sup>st</sup> visit to Bill's restaurant in Kings Cross, Sydney,
        I have been after the recipe. I have since transformed it into what
        I really believe are the <em>best</em> scrambled eggs I have ever tasted.</p>
      <p>This recipe is what I call a <q>very special breakfast</q>;
        just look at the ingredients to see why. It has to be tasted to be
        believed.</p>
  
    <h2>Ingredients</h2>
      <p>The following ingredients make one serving:</p>
        <ul>
          <li>2 eggs</li>
          <li>1 tablespoon of butter (10g)</li>
          <li>1/3 cup of cream <i>(2 3/4 fl ounces)</i></li>
          <li>A pinch of salt</li>
          <li>Freshly milled black pepper</li>
          <li>3 fresh chives (chopped)</li>
        </ul>
  
    <h2>Instructions</h2>
        <ol>
          <li>Whisk eggs, cream, and salt in a bowl.</li>
          <li>Melt the butter in a non-stick pan over a high heat <i>(taking care not
            to burn the butter)</i>.</li>
          <li>Pour egg mixture into pan and wait until it starts setting around the
            edge of the pan (around 20 seconds).</li>
          <li>Using a wooden spatula, bring the mixture into the center as if it were
            an omelet, and let it cook for another 20 seconds.</li>
          <li>Fold contents in again, leave for 20 seconds, and repeat until the eggs
            are only just done.</li>
          <li>Grind a light sprinkling of freshly milled pepper over the eggs
            and blend in some chopped fresh chives.</li>
        </ol>
      <p>You should only make a <strong>maximum</strong> of two servings per frying
        pan.</p>
  
    </body>
  </html>


(C) Æliens 20/2/2008

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