These eggs are very light and tender due to a "secret ingredient" which cannot be detected -- a little vinegar.
Yield: Serves 2
- 4 eggs
- 1 teaspoon vinegar
- salt and pepper to taste
- 1/2 cup milk
- butter the size of a walnut
Break the eggs in a bowl and mix in the vinegar, salt, and freshly ground pepper. Melt the butter in a pan, add the milk, then the eggs, and cook very gently stirring with a wooden spoon. The eggs are good with the addition of a little grated orange rind, chopped parsley, or chopped chives.
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