Try this Fluffy Scrambled Eggs recipe, or contribute your own.
Suggest a better descriptionSource: America's Test Kitchen
1. Whisk eggs, milk, salt and pepper in bowl until any streaks are gone and color is pure yellow.
2. Melt butter in 10-inch nonstick skillet over high heat, swirling to coat pan. Add egg mixture and, using rubber spatula, cook while gently pushing, lifting, and folding from 1 side of pan to other as eggs form curds. Continue until eggs are nicely clumped into single mound but remain shiny and wet, 1 1/2 to 2 minutes. Serve.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 330 | ||
Calories from Fat: 214 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 856.6mg | 264 % | |
Sodium 583.1mg | 20 % | |
Potassium 312.1mg | 8 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 26.2g | 37 % | |
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: 330
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