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For each Rolled Egg, beat 1 egg and 1/8 tsp. salt until foamy. Melt 2 tsp. butter, margarine or bacon drippings in hot 10" skillet; rotate pan to coat bottom with butter.
Pour egg into skillet; slowly rotate pan to spread mixture into thin circle. Cook over medium heat about 2 minutes. Loosen edge; roll up, using spatula and fork.
When preparing more than one, keep Rolled Eggs warm on ungreased baking sheet in 275F oven. Nice served with cheese or mushroom sauce.
Pour egg into skillet; slowly rotate pan to spread mixture into thin circle. Cook over medium heat about 2 minutes. Loosen edge; roll up, using spatula and fork.
When preparing more than one, keep Rolled Eggs warm on ungreased baking sheet in 275F oven. Nice served with cheese or mushroom sauce.
