Fool-Proof Scrambled Eggs

  • 8 egg substitutes
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 cup melted margarine

In a large bowl, with mixer on low, beat egg substitutes for I minute. Add milk and salt and continue to beat. With motor still running, add melted margarine a little at a time. Lightly coat the bottom and sides of a double boiler with margarine, and place over barely boiling water. Pour in egg substitute mixture. Cover and cook at low temperature for ten minutes. Turn the congealed portion of the egg substitute mix from the sides to the middle. Cover and continue cooking for 5 minutes longer, or until firm. They can be kept warm over hot water for up to 20 minutes.

  • Yields: 6 servings
  • Preparation Time: 20 minutes