This recipe shows how to make fluffy scrambled eggs.
Mix all ingredients with fork until smooth and uniform.
Use high heat to begin. (High heat provides volume)
Melt butter in 10" non-stick skillet. (The smaller skillet traps more steam).
Once butter is melted (but not browned), put the egg mixture in the skillet. (You'll hear a little sizzle).
Use spatula to keep eggs moving.
When the spatula starts to leave a trail, turn heat down to low for the final 30 seconds of folding the eggs.
I saw this recipe on PBS's America's Test Kitchen with a fantastic and thorough explanation as to how to provide volume and steam and why runny eggs are a sign of overcooking. Great show!
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 198 | ||
Calories from Fat: 140 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 490.3mg | 151 % | |
Sodium 153.9mg | 5 % | |
Potassium 148.4mg | 4 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 12.9g | 18 % | |
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: 198
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