Creamy Scrambled Eggs

Creamy Scrambled Eggs Recipe
Photo: James Carrier
Spice up the traditional scrambled egg recipe by adding in a little chicken broth to the mixture. Side this breakfast staple with fruit and turkey bacon for a healthy start to the day.

Yield:

Makes: 6 to 36 servings; 1 to 2 eggs per person

Recipe from

Nutritional Information

Calories 87
Caloriesfromfat 62 %
Protein 6.7 g
Fat 6 g
Satfat 2.1 g
Carbohydrate 215 g
Fiber 0.0 g
Sodium 77 mg
Cholesterol 215 mg

Ingredients

6 large eggs
5 tablespoons fat-skimmed chicken broth
1/2 teaspoon cornstarch
1/2 teaspoon butter (or margarine)

Preparation

1. In a bowl, beat eggs to blend. In a 1- to 3-quart pan (depending on amount being cooked), blend broth with cornstarch. Stir over high heat until boiling. Let cool slightly (or cover and chill up to 1 day). Whisk broth mixture into eggs.

2. Set a frying pan (see below for size) over medium heat. Add butter; when melted, pour in the egg mixture. With a heat-resistant flexible spatula, or a wide metal one, push cooked eggs from pan bottom and sides, letting liquid mixture flow against hot pan; for creamiest texture, don't stir. Cook until eggs are firm but still moist and shiny on top (they must be at least 160° for egg safety), 3 to 20 minutes.

6 large eggs; 5 tablespoons fat-skimmed chicken broth; 1/2 teaspoons cornstarch and butter (or margarine), each; frying pan, 8 to 10 inches wide

12 large eggs; 2/3 cup fat-skimmed chicken broth; 1 tablespoon cornstarch and butter (or margarine), each; frying pan, 10 to 12 inches wide

18 large eggs; 1 cup fat-skimmed chicken broth; 1 1/2 tablespoons cornstarch and butter (or margarine), each; frying pan, 12 to 14 inches wide

24 large eggs; 1 1/2 cups fat-skimmed chicken broth; 2 tablespoons cornstarch and butter (or margarine), each; frying pan, 12 to 14 inches wide

30 large eggs; 1 3/4 cups fat-skimmed chicken broth; 2 1/2 tablespoons cornstarch and butter (or margarine), each; frying pan, 12 to 14 inches wide

36 large eggs; 2 cups fat-skimmed chicken broth; 3 tablespoons cornstarch and butter (or margarine), each; frying pan, 14 to 16 inches wide

Nutritional analysis per egg.

Note:

March 2000
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