This was a pretty good basic recipe--everyone liked it (me, Daddy, and the 3 1/2-year-old!), and it is a GREAT way to use up eggs without feeling like you're eating eggs. I only made one change--added some thinly sliced onion (one smallish onion's worth) that I sauteed in the bacon fat--and it was lovely even though I did not give my sauce quite enough time to thicken. I would recommend using the hot pasta water to temper the eggs first if you're having trouble not curdling them. Next time we're also going to try adding greens of some kind, and in the summer will probably drop in some fresh tomato as well.
Overall, very good, very kid-friendly, and fairly easy, though you do have to understand how to avoid curdling egg mixes as you heat them.
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This was a pretty good basic recipe--everyone liked it (me, Daddy, and the 3 1/2-year-old!),...