"A thickening agent is the answer to the previously-thought-impossible scrambled eggs fantasy," Mandy @ Lady and pups writes. "Speed, and creaminess, all together." You'll notice that this calls for a lot of butter, so just to be safe I tried the recipe both with and without the cornstarch, to see how much was really just the goodness of the butter. Without cornstarch, the eggs were good but tougher, the butter more free-floating. And I've found that even if you skimp on the butter, the cornstarch has dramatic effects. Adapted slightly from Lady and Pups.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 429 | ||
Calories from Fat: 268 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 1269mg | 390 % | |
Sodium 420mg | 14 % | |
Potassium 402mg | 11 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.3g | ||
Protein 37.7g | 54 % | |
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: 429
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