SOUP EGGS |
| Name: |
ROXANNE MOODY |
| Base: |
PATRICK AFB, FLORIDA |
| Recipe: |
1 CAN CAMPBELL'S SOUP---YOUR CHOICE--CREAM OF CHICKEN, CREAM OF MUSHROOM, CREAM OF CELERY, or CREAM OF MUSHROOM CHICKEN
8 EGGS, SLIGHTLY BEATEN
DASH PEPPER
2 TABLESPOONS BUTTER OR MARGARINE
IN BOWL, STIR SOUP UNTIL SMOOTH; GRADUALLY BLEND IN EGGS AND PEPPER. IN 10-INCH SKILLET, MELT BUTTER;POUR IN EGG MIXTURE. COOK OVER LOW HEAT; DO NOT STIR. AS THE MIXTURE BEGINS TO SET AROUND EDGES, GENTLY LIFT COOKED PORTIONS WITH SPATULA SO THAT THIN, UNCOOKES PORTION CAN FLOW TO THE BOTTOM. CONTINUE GENTLY LIFTINGCOOKED PORTIONS UNTIL EGGS ARE COMPLETELY SET, BUT STILL MOIST (ABOUT 8 MINUTES).
4 servings |
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