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Suggest a better descriptionSeason the eggs with salt and pepper. Heat the butter in a 6-inch non-stick saute pan until it foams. Pour in your beaten eggs. Using a rubber spatula, pull the cooked egg away from the pan and allow the raw egg to run onto the hot part of the pan. When almost set, tap the edge of the pan, opposite the handle, on the edge of the burner moving the egg down to the edge of the pan. Tap to fold the egg over by one-third, then fold onto a small service plate. This recipe yields 1 omelet. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 1 servings | ||
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Calories: 920 | ||
Calories from Fat: 655 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.8g | 97 % | |
Saturated Fat 30.1g | 150 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 2176.1mg | 670 % | |
Sodium 703.3mg | 24 % | |
Potassium 683.1mg | 18 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 4.1g | ||
Protein 63.2g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 920
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