2 eggs, slightly beaten
1/4 c. sugar
2-3 tsp. dry mustard
1/4 c. milk
1/4 c. white vinegar
2 Tbsp. butter
Put all ingredients into a 1 c. glass measuring cup. Stir with a
whisk. Microwave for 2 3/4 minutes, stirring several times after
the first minutes. (The mixture should come just to a boil and be
thick.) Be sure to stir often to prevent the egg white from being
cooked too quickly.
Makes 1 cup.
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