Try this Scrambled Eggs recipe, or contribute your own.
Suggest a better descriptionAdd 1/2 tsp salt to eggs before whisking. Use a fork not a whisk, about 30 seconds. Use a 10 inch skillet. Add the eggs to a cold skillet so they
Cook evenly. Add 1 tblsp finely chopped chilled butter (no heat yet). Use a silicone spatula and stir the eggs over medium heat. About 2 minutes. Once the butter melts begin to scramble the cooked eggs toward the center of the pan. Gently push the eggs back and forth like a snowplow. After about 1 minute and 30 seconds, when large curds form but a good amount of runny egg remains, remove the pan from the heat. Add 1 more tblsp of cold butter. Gently fold the eggs until the butter melts. About 5 seconds.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 84 | ||
Calories from Fat: 52 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 248.2mg | 76 % | |
Sodium 82.1mg | 3 % | |
Potassium 78.6mg | 2 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 7.4g | 11 % | |
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: 84
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