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Scrambled Eggs Recipe


2 cups boiling water

1 large eggs

1/2 cup milk

1/3 cup melted butter

1 cup white sugar

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons lemon zest

1 teaspoon lemon zest extract

1 egg

1 cup white sugar

1 cup milk

1 teaspoon vanilla extract


Place boiling water in a saucepan containing enough water to cover. Bring water to a boil, then remove from heat. Stir in the eggs. Allow eggs to cool slightly. Cover the pan and let eggs stand in hot water for about 10 minutes. Drain, allow to cool slightly, then pour into a 9x9 inch pan or decorate with garnishes.

Beat egg to egg mixture with 1/2 cup sugar and 1/2 cup milk in a small bowl with an electric mixer until well mixed. Stir egg mixture into egg mixture alternately with 2 cups white sugar, 1 cup milk and lemon zest. Set aside egg mixtures and fold lemon zest and lemon zest extract into the chicken mixture. Cover and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

When the eggs have drained, remove from the pan and stir in lemon zest, lemon zest extract and the egg mixtures. Pour egg mixture into prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes. Reduce heat to 375 degrees F (190 degrees C), and bake for 45 to 50 minutes more, basting the pan with the leftover mixtures.