I need help with cooking???

Question

does anyone know any tips on how to make really good egg and sausage??? mine always turns out bad :( either my eggs are overdone or my meat is yuck

Answer 1

BAKED SAUSAGE AND EGGS

6 breakfast sausage links

8 oz. sharp cheddar cheese, shredded

1 tbsp. all-purpose flour

4 oz. Monterey Jack cheese, shredded

6 eggs

1/2 c. half and half

1 tsp. Worcestershire sauce

Cook sausage. Drain off fat; set aside. In a medium bowl toss cheddar cheese and flour. Place in an ungreased 1 1/2-quart shallow round baking dish. Evenly sprinkle with Jack cheese.

In another bowl beat eggs, half and half, and Worcestershire sauce until well blended. Pour over cheese. Arrange sausages in spoke fashion on top. Cover and refrigerate up to 24 hours.

About 1 1/4 hours before serving, uncover dish and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake for 35-40 minutes or until egg custard is set when dish is shaken. Makes 6 servings.

Answer 2

get the Jimmy Dean pre cooked sausage, then just nook it in the micro for however long it says too..

As for eggs,  if you want the scrambled,  break you eggs in a bowl, add a small amount of milk and butter, and SLOW fry them

Always SLOW fry your eggs regardless of how you want them...

and ALWAYS use a nonstick skillet sprayed with pam.

It is best if you are using electric stove, to partially cook the eggs, then cover with a lid and finish cooking.  takes a few minutes longer, but worth it.

Answer 3

I hate eggs, but I know how to cook them :)

If you want a scramble the best way is to start with the sausage. Cook the meat until brown and no pink is showing. Scoop the meat out on the plate and then drain most all the drippings. Take a small bowl and crack a couple eggs into it. Mix the eggs together with a tablespoon or so of milk. Season as you wish. Pour the egg mix into the pan used on the sausage. Let it start cooking a bit before you start mixing it up. Be sure to scrape the bottom of the pan and do it semi regularly. The more it cooks the faster it is going to cook. Use your fork to chop up the cooked parts as you mix. When it is nearly done add the sausage back in and cook the rest of the way.

For poached, if you don't have a poacher, put water in the bottom of a frying pan about an inch deep. Heat the water, and while doing so crack an egg into a small metal or glass bowl. If you have all metal measuring cups, the 1/4 cup works best. Place cup in water and cover. It will be obvious when it is almost cooked and you can choose if you want a runny center or a hard center.