Basic Scrambled Eggs

This tried-and-true method is the way to get perfect scrambled eggs every time.


2 servings (serving size: 2 eggs)

Recipe from

Oxmoor House

Nutritional 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


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


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).

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.

carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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