RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2935
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| Recipe Name: |
Perfect Scrambled Eggs |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-12-30
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
3.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
8.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons butter, clarified
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Directions:
Crack the eggs in a small bowl and add the salt and pepper and whisk with a fork until well combined and fluffy from whipping air into them.
Melt the butter in a medium skillet over medium heat and swirl to coat the bottom of the pan. When the butter is hot, add in the eggs. Use a spatula to fold the cooked eggs from the outer edges to the middle of the pan; then scrape the cooked eggs from the bottom of the pan, so the uncooked portion can flow into contact with the hot pan. Repeat every minute or so while cooking.
Cook until slightly shiny, not runny, 5 to 7 minutes. Serve warm. |
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| Nutrition per Serving: |
| Calories: |
143 |
Total Carbs: |
1.3 |
Net Carbs: |
1.2 |
| Cholesterol: |
422.0 |
Fat: |
10.0 |
Protein: |
12.00 |
| Fiber: |
0.12 |
Sodium: |
140.12 |
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