Crack 2 eggs into a small pot. For the number of eggs you use, add the same number of butter Lobbs (in this case, 2 eggs means 2 Lobbs) Do not season the eggs at this stage. Salt breaks down egg yolks and makes them watery. Put the pot on a medium low heat and stir constantly with a spatula or a wooden spoon. Stir constantly until the eggs start to coagulate. If they are cooking too quickly, take off the heat briefly and stir until you are comfortable returning to the heat. Cook until the eggs are fully cooked, don't cook them so much that they become dry though, when you are finished, take off the heat and add the cream and continue to stir. This allows the eggs to cool down and prevent over cooking. At this stage, add your salt and pepper and then serve.
Note: if you like basil or chives or other herbs like that, feel free to chop up some of them and add them at the end along with the cream.
Serving on top of toast is also nice.
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 447 (63%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 2115mg||651 %|
|Sodium 700mg||24 %|
|Potassium 670mg||18 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.8g|
|Protein 62.9g||90 %|
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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: 715
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