Scrambled Eggs Recipe for the Rice Cooker An easy scrambled eggs recipe for the rice cooker for breakfast or anytime you feel like
having scrambled eggs. 1-2 eggs, per person 1 tablespoon butter or 1 tablespoon olive oil, to taste 1 tablespoon bacon bits, per person (optional) 1 tablespoon corn (optional) 2-4 tablespoons ham, cut into chunks (cooked) (optional) 1 tablespoon green onion (optional) Prep Time: 5 min. Total Time: 25 min. 1. Put the oil or butter in the rice cooker and turn your rice cooker on to cook. 2. Add any optional ingredients you like. 3. Cook the optional items until they are hot. 4. Break eggs into the pan. Close the lid but check the eggs every few minutes. Stir with a wooden spoon or non stick spatula until the eggs are done. It takes 15 minutes for 1 egg to get done. May take longer if you add more eggs. Note: You can leave the rice cooker on warm and keep the eggs warm for hours if family members like to get up at different times. Enjoy. From Rhonda. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
