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Photo: Jennifer Causey
Active Time:5 minsTotal Time:5 minsServings:1Jump to Nutrition Facts
Active Time:5 minsTotal Time:5 minsServings:1
Active Time:5 mins
Active Time:
5 mins
Total Time:5 mins
Total Time:
Servings:1
Servings:
1
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1teaspoonunsalted butter2large eggs¼teaspoonfreshly ground black pepper⅛teaspoonkosher salt
Cook Mode(Keep screen awake)
Ingredients
1teaspoonunsalted butter
2large eggs
¼teaspoonfreshly ground black pepper
⅛teaspoonkosher salt
DirectionsMelt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat.While butter melts, break eggs into a small bowl. Use a fork to beat them until completely blended and slightly frothy. Stir in the pepper and salt.Add egg mixture to pan; start pulling the eggs from the sides of the pan into the middle (the edges cook faster than the center). Big, fluffy curds will start to form—exactly what you want. Keep it up, pulling the eggs from around the pan for about 3 minutes. The second all the runny egg is fully set—there’s an eggshell-thin line between fluffy, firm eggs and tough, dry ones—pull the pan from the heat and slide the eggs onto your plate.Originally appeared: Cooking Light
Directions
Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat.While butter melts, break eggs into a small bowl. Use a fork to beat them until completely blended and slightly frothy. Stir in the pepper and salt.Add egg mixture to pan; start pulling the eggs from the sides of the pan into the middle (the edges cook faster than the center). Big, fluffy curds will start to form—exactly what you want. Keep it up, pulling the eggs from around the pan for about 3 minutes. The second all the runny egg is fully set—there’s an eggshell-thin line between fluffy, firm eggs and tough, dry ones—pull the pan from the heat and slide the eggs onto your plate.
Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat.
While butter melts, break eggs into a small bowl. Use a fork to beat them until completely blended and slightly frothy. Stir in the pepper and salt.
Add egg mixture to pan; start pulling the eggs from the sides of the pan into the middle (the edges cook faster than the center). Big, fluffy curds will start to form—exactly what you want. Keep it up, pulling the eggs from around the pan for about 3 minutes. The second all the runny egg is fully set—there’s an eggshell-thin line between fluffy, firm eggs and tough, dry ones—pull the pan from the heat and slide the eggs onto your plate.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)179Calories13gFat1gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
