I do not understand how this can be burned or overcooked on the bottom. The only thing I can imagine is that the stove element was too high. I have never burned eggs. I always add a little milk or cream to the eggs and it does help to slow browning, however, if one is impatient and trying to cook the eggs too quickly, I guess they will burn or brown too much on the higher heat. My husband likes them really browned with cheese, therefore, I never add milk or water. This is such a good recipe. I cook the onions, celery, and spices first in margarine then add the flour to make a roux. I cook it a little longer to get rid of the raw flour taste then mix it all in after folding in the egg whites. Most eggs will fluff anyway if not over beaten.
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I do not understand how this can be burned or overcooked on the bottom. The only thing I can...