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Basic Scrambled Eggs

Yield 2 servings (serving size: 2 eggs)
This tried-and-true method is the way to get perfect scrambled eggs every time.

Ingredients

  • 4 large eggs
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 tablespoon butter

Nutrition Information

  • calories 197
  • caloriesfromfat 0.0 %
  • fat 15.6 g
  • satfat 6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12.7 g
  • carbohydrate 0.8 g
  • fiber 0.0 g
  • cholesterol 438 mg
  • iron 1.9 mg
  • sodium 471 mg
  • calcium 55 mg

How to Make It

  1. Combine first 4 ingredients; stir briskly with a fork until blended.

  2. Melt butter in an 8-inch nonstick skillet over medium heat, tilting pan to coat bottom; pour in egg mixture.

  3. Cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue cooking until eggs are set but still moist (do not stir constantly).

  4. Microwave Directions: Combine eggs, water, salt, and pepper; stir briskly with a fork until blended. Place butter in a shallow 1-quart casserole. Microwave at HIGH 20 seconds or until melted; rotate casserole to coat bottom of dish. Pour in egg mixture. Microwave at HIGH 1 minute. Break up set portions of egg with a fork, and push toward center of dish. Microwave at HIGH 1 to 2 minutes or until eggs are almost set (eggs will be soft and moist), stirring gently after 1 minute. Cover and let stand 2 minutes or until set.

  5. carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook