Crack your 5 eggs into your *unheated* pan.
Salt eggs (with my handheld salt grinder, 18 turns is best)
Take a spatula (silicone so you can scrape the bottom of the pan) and break each of the yolks.
Now, depending how long you would like to stir your eggs, set your stovetop temperature on the lowest setting. The lowest setting will give you soft and silky eggs, but takes a longer time to make. As the temperature goes up, the time decreases but the eggs are not as soft and silky.
Stir eggs continuously while cooking.Scrape the bottom of the pan to help eliminate egg sticking to the bottom.
When the eggs get firm, but are still a bit glossy on the outside, they are ready. Take them out immediately. The eggs will continue cooking slightly outside the pan, so if the inside is undercooked, let the eggs sit and they will be ready when you eat them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (225g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 200 (62%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 947.5mg||292 %|
|Sodium 623.7mg||22 %|
|Potassium 300.2mg||8 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 28.2g||40 %|
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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: 320
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