For the creamiest richest tasting result, be sure to cook these eggs slowly, following the visual cues provided. It should take 12-14 minutes total. Though the eggs will be loose, their extended cooking time ensures that they reach a safe temperature,. You can prepare 2 servings by halving the amounts of all the ingredients and using an 8-inch skillet. Chives or tarragon can be substituted foe the parsley.
1. Using fork, beat eggs and salt until blended. Heat 2 tablespoons water in 10-inch nonstick skillet over low heat until steaming. Add egg mixture and immediately stir with rubber spatula. Cook, stirring slowly and constantly, scraping edges and bottom of skillet, for 4 minutes (if egg mixture is not steaming after 4 minutes, increase heat slightly).
2. Continue to stir slowly until eggs begin to thicken and small curds begin to form, about 4 minutes longer (if curds have not begun to form increase heat slightly). If large curds from, mash with spatula., As curds start to form, stir vigorously scraping edges and bottom of skillet, until eggs are thick enough to hold their shape when pushed to one side of skillet, 4 to 6 minutes. Remove skillet from heat. Add remaining 1 tablespoon water and parsley and stir vigorously until incorporated, about 30 seconds. Serve.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 286 | ||
Calories from Fat: 179 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 846mg | 260 % | |
Sodium 280.6mg | 10 % | |
Potassium 269.7mg | 7 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.6g | ||
Protein 25.2g | 36 % | |
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: 286
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