03 Snacks Archives - General Poultry Company - Kingdom of Bahrain Fresh Bahraini Eggs Since 1977 Mon, 28 Apr 2025 07:43:34 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.5 https://www.gpc.bh/wp-content/uploads/2021/04/cropped-Artboard-2Biz-card-2-32x32.png 03 Snacks Archives - General Poultry Company - Kingdom of Bahrain 32 32 Buttery Scrambled Eggs https://www.gpc.bh/portfolio/buttery-scrambled-eggs/ Wed, 01 Jul 2020 13:57:45 +0000 http://www.atomheartme.com/dawajin/?post_type=portfolio&p=4936 Bacon Egg Cups Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Ingredients 6 slices bacon 6 eggs salt, taste pepper, taste ¼ cup shredded cheddar cheese(25 g) chive, to taste Method Preheat the oven to 400°F (200°C). Place the slices of bacon in the muffin tin, wrapping in a circle. Bake the bacon for 10 minutes. Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese. Bake for another 10 minutes, or until the egg yolks reach your desired consistency. Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.

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Buttery Scrambled Eggs

Scrambled eggs is a dish made from eggs stirred or beaten together in a pan while being gently heated, typically with salt, butter and sometimes other ingredients.

Ingredients
  • 4 extra large eggs
  • 2 tablespoons cold unsalted butter
  • 1 tablespoon unsalted butter (for pan)
  • Salt and pepper to taste
Method
  • Gather the ingredients.
  • In a bowl, beat the eggs with a fork or whisk until thoroughly mixed and the yolks and whites are totally combined.
  • Chop the 2 tablespoons cold butter into small cubes and mix into the eggs. Don’t over mix; the butter should not melt into the eggs just yet.
  • Add the tablespoon of butter to a saute pan and turn the heat to medium-low. (Be careful not to heat the pan too high—low and slow is key.)
  • Once the butter is melted and foaming, add the egg mixture and cook for up to 1 minute without touching the eggs at all, until a thin layer, similar to an omelet, forms on the top. 
  • Before it sets up too much, gently stir the eggs with a wooden spoon, making sure to pull the eggs away from the edge of the pan. Continue cooking until cooked through and your desired texture is reached. This can take less than 2 minutes.
  • Add salt and pepper to taste.

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