Oster 3222 - Manual (Page 7)

R
E C I P E S
B
REAKFAST
E
ASY
S
CRAMBLED
E
GGS
Makes 2-3
4 large eggs 2 Tbsp. butter or margarine
4 tsp. milk Salt pepper, to taste
1) Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.
2) Preheat skillet at
uncovered.
3) Melt butter or margarine, then pour in egg mixture.
4) As eggs begin to set, gently lift cooked portion with spatula, allowing the uncooked
portion to flow underneath. Continue cooking until all of egg mixture has set,
about 5 to 7 minutes. Quickly remove to warmed platter and
E
GGS
W
ITH
T
OMATOES AND
C
HEESE
Makes 4 Servings
3 Tbsp. butter or margarine. 1 large tomato, peeled and diced
5 large eggs, beaten well 2 green onions, thinly sliced
cup dairy sour cream tsp. salt
cup grated cheddar cheese tsp. pepper
1) Preheat skillet at 250°F and melt butter or margarine. In a large mixing bowl,
add the sour cream to the beaten eggs; stir to combine.
2) Pour egg mixture into skillet. When eggs begin to set, add cheese, tomatoes,
onions, salt and pepper. Stir until eggs are completely set and cheese is melted.
Reduce heat to “warm” for serving.
F
ANTASTIC
E
GGS
Makes 3 Servings
4 large eggs
Salt pepper, to taste
1 Tbsp. butter or margarine
1) Preheat skillet, uncovered, at 250°F.
2) Melt butter or margarine in skillet.
3) Break eggs, one at a time, into small cup; slip into skillet.
4) Cook slowly to desired taste or turn eggs over quickly when whites are set and then
cook to desired taste.
5) Sprinkle with salt and pepper.