Add salt and pepper and chives to eggs. In a small skillet, slowly melt butter over low heat. When foaming subsides, add the eggs and stir continuously over very low heat until the eggs form into a soft creamy mass. When they have almost entirely congealed, remove skillet from heat and continue to stir until silky velvet small curds are formed. Serve immediately. Yield: 1 serving All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <firstname.lastname@example.org> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest V1 #690 by email@example.com (Shermeyer-Gail) on Jul 26, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (589g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1069 (81%)|
|Amt Per Serving||% DV|
|Total Fat 118.8g||158 %|
|Saturated Fat 59.3g||296 %|
|Monounsaturated Fat 37g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 2298.2mg||707 %|
|Sodium 864.5mg||30 %|
|Potassium 699.4mg||18 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4g|
|Protein 63.7g||91 %|
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: 1327
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!