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Recipes
Scrambled Eggs
Ingredients
10 Portions
Eggs – Beaten 4
Milk 100ml
Salt To taste
Pepper To taste
50 Portions
Eggs – Beaten 20
Milk 500ml
Salt To taste
Pepper To taste
100 Portions
Eggs – Beaten 40
Milk 1 litre
Salt To taste
Pepper To taste
Method
Using a double boiler, or a pan, while cold add the eggs and beat well
Add the milk
Add the seasoning
Heat the pan slowly, so to prevent the eggs burning, whisking regularly
The eggs will be cooked once they have reached 75˚C or 30 seconds