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Name: Scrambled Eggs for One
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 lg Eggs; 1/2 oz Butter; Salt and freshly milled pepper

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INGREDIENTS

2 lg Eggs
1/2 oz Butter
Salt and freshly milled pepper

INSTRUCTIONS

1 Break the eggs into a small bowl and use a fork to lightly blend the yolks into the whites, whisking gently. Add a good seasoning of salt and freshly milled black pepper. 2 Take a small, heavy-based saucepan and place on a medium heat. Add half the butter to the pan and swirl it round so the base and about 1"/2.5cm of the sides of the pan are moistened. 3 When the butter has melted and is just beginning to foam, pour in the beaten eggs. 4 With a wooden fork or spoon with a point, start stirring briskly using backwards and forwards movements all through the liquid egg, getting into the corners of the pan to prevent it from sticking. Dont turn the heat up or the eggs will become flaky and dry. 5 Cook the egg until you see three quarters of the egg is a creamy, solid mass and a quarter is still liquid. 6 Remove the pan from the heat, add the rest of the butter and scramble with the fork or spoon. The eggs will carry on cooking in the heat from the pan. As soon as there is no liquid egg left, serve the scrambled eggs immediately. Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat); 11g Protein; 1g Carbohydrate; 405mg Cholesterol; 228mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Scrambled Eggs for One

2 lg Eggs
1/2 oz Butter
 Salt and freshly milled pepper

1 Break the eggs into a small bowl and use a fork to lightly blend the  yolks into the whites, whisking gently. Add a good seasoning of salt and  freshly milled black pepper.    2 Take a small, heavy-based saucepan and place on a medium heat. Add half  the butter to the pan and swirl it round so the base and about 1"/2.5cm of  the sides of the pan are moistened.    3 When the butter has melted and is just beginning to foam, pour in the  beaten eggs.    4 With a wooden fork or spoon with a point, start stirring briskly using  backwards and forwards movements all through the liquid egg, getting into  the corners of the pan to prevent it from sticking. Dont turn the heat up  or the eggs will become flaky and dry.    5 Cook the egg until you see three quarters of the egg is a creamy, solid  mass and a quarter is still liquid.    6 Remove the pan from the heat, add the rest of the butter and scramble  with the fork or spoon. The eggs will carry on cooking in the heat from the  pan. As soon as there is no liquid egg left, serve the scrambled eggs  immediately.        Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat);  11g Protein; 1g Carbohydrate; 405mg Cholesterol; 228mg Sodium Food  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (529g)
Recipe Makes: 1

Calories: 918
Calories from Fat: 654 (71%)

Amt Per Serving		% DV

	Total Fat 72.7g	97 %
	Saturated Fat 30.1g	150 %
	Monounsaturated Fat 25g
	Polyunsanturated Fat 7.7g
Cholesterol 2176mg		670 %
Sodium 1018.3mg		35 %
Potassium 676.8mg		18 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.9g
Protein 63.1g		90 %
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.

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Calories per serving: 918

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