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Recipe Name: Scrambled Eggs - Copy Source: Alton Brown, Good Eats Submitted by: Last Modified: 0000-00-00 Course: Breakfast Used in Baskets: No Base: Egg Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 1 Inactive Prep Time: 0.00 Minutes Original Num Servings: 1 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.73 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: 10-to-12-inch nonstick skillet Suggested Sides: Comments:

Ingredients: 3 Tablespoons milk, whole Directions: Directions Whisk the eggs: Whisk eggs, kosher salt, black pepper and whole milk together until light and foamy. TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an oven safe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food. Add to the pan: Add unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed. Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand. Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Nutrition per Serving:
Calories:	370	Total Carbs:	5.9	Net Carbs:	5.9
Cholesterol:	642.0	Fat:	29.5	Protein:	21.00
Fiber:	0.01	Sodium:	251.38

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