Country scrambled eggs, also known as American-style scrambled eggs, have been a breakfast staple in the United States for many years. The history of this dish can be traced back to the early 20th century. At that time, eggs were a common breakfast food in America, but they were typically served fried or boiled. However, in the 1920s and 1930s, a new style of scrambled eggs began to gain popularity. Instead of cooking the eggs until they were fully set, they were scrambled in a pan with butter and often milk or cream, resulting in a creamy and fluffy texture. The dish became even more popular in the 1940s, when soldiers returning from World War II brought back a taste for this style of eggs that they had enjoyed while serving in the military. This helped to cement scrambled eggs as a classic American breakfast dish. Over the years, country scrambled eggs have been served in countless diners and restaurants across the country, and they have been adapted in many ways. Some people add cheese, vegetables, or other ingredients to their scrambled eggs, while others prefer to keep it simple with just butter, salt, and pepper. Today, country scrambled eggs remain a beloved breakfast dish in the United States, and they are enjoyed by millions of people every day. | Country Scrambled Eggs Serves 2 4 eggs 6 strips bacon, cooked, crumbled, grease reserved ½ 15 ounce can new potatoes, drained ¼ cup diced onions ¼ cup diced bell pepper 2 Tablespoon milk ½ cup cheddar cheese, shredded ½ teaspoon salt ¼ teaspoon black pepper In a pan over medium heat add the bacon grease. Let that go for about 1 minute. Add onions and bell pepper. Cook and stir until the bacon becomes translucent and the vegetables start to soften. Add the potatoes and stir well, add bacon and stir that in. Pour in the eggs and stir and cook until they set to your desired doneness. Turn off heat and sprinkle cheese on top. Cover until cheese melts. Serve right away. |
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