One of the best things about weekends at our house is Sunday morning breakfast. Mark always cooks this with me, and sometimes he even does everything by himself. It’s the one meal he likes to be in charge of – and I just love him being in the kitchen with me ♥.
He says it’s the only thing he’s good at making…but I know better because he makes a perfect Chicken Parm, just one of a few of his specialties. He also makes outstanding home fries. As a matter of fact, I think I need to post those – I should have already shared those with you by now!
Our two favorite ways to make eggs are over-medium and scrambled with cheese. We have experimented with lots of different cheeses – Cheddar, Mozzarella, Muenster, Colby…you get the picture. Hands down Velveeta is the best to make cheese eggs, although Muenster is a pretty close second; but it doesn’t have quite the velvety smoothness that the Velveeta has. Also, we found using salted butter as opposed to unsalted makes a significant difference.
Recently, I was sent a package from OXO with two of their Egg Beaters – one for me to try out and review for my readers, and one to give away. How sweet are they?
Last Sunday we put it to the test with our scrambled eggs. I have to say it was very easy to use and comfortable. It obviously did the job well….
And it’s so pretty and sleek….
I can think of a lot of uses for this little gadget. So many times I need something not quite as powerful as a hand blender, but yet more efficient than a whisk – like boxed cake and brownie mixes, cornbread batter, dip recipes, etc.
No more hand cramps from beating with a spoon for “2 minutes”. My hand does not deserve that abuse!
Cheese Scrambled Eggs (for two)
4 Jumbo eggs
1″ slice from Velveeta cheese block, diced
2 tbsp salted butter
Splash of milk (doesn’t matter what % – we use fat free but I’m sure whole is better)
Salt and Pepper
Heat a skillet over high heat and melt butter. Whisk the eggs together using a fork and add a splash of milk. Add the eggs to the pan and stir/flip with a large plastic spatula constantly, adding the cheese after about 15 seconds. Consistently stir until done. We obviously like a little brownness on ours, but you don’t need to cook them that long – only until they aren’t runny. Also keep in mind they will continue to cook for a minute or two after you plate them.
Salt and pepper to taste. (But please don’t ruin them and add ketchup).
Here are a few features of the OXO Egg Beater:
* Smoothly rotating gears are enclosed for protection and easy clean-up.
* Soft, comfortable, non-slip grips on turning knob and contoured handle.
* Sturdy stainless steel beaters can be removed for cleaning or tasting.
* Beaters are elevated and continue to work while device rests on bottom of bowl.
* Perfect for eggs, light batters, whipped cream and more.Base detaches from top and is dishwasher safe.
Now, here’s how to enter for the giveaway. You will get one entry for each of the following:
* Leave a comment on this post telling me what you would like to make using your OXO egg beater.
* Like Dixie Chik Cooks on Facebook and follow me on Twitter.
* Like OXO on Facebook and follow them on Twitter.
This contest closes on Sunday, January 8th, 2012 at 12:00 CST and the winner will be chosen by random.org.
Many thanks to OXO for the gift sponsorship.
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