Tender Scrambled Eggs
The key to tender scrambled eggs is two-fold: add salt just before cooking to minimize toughening, and don't overcook!
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- 1/8 teaspoon(s) Salt
- 1/8 teaspoon(s) White Pepper
- 1 whole(s) eggs with a fork beat eggs for 10 seconds
- cooking spray
- Coat a nonstick skillet with cooking spray. Heat to medium. Beat egg until just mixed. When skillet is headed, add salt and white pepper to egg and stir slightly. Quickly pour the egg into the skillet. let the egg sit for 10 seconds then fold the cooked parts over each other. Do not stir the eggs, just fold. When eggs are glossy and slightly wet but no longer runny, remove from heat. Eggs will continue to cook off heat. 85 calories per egg.
This recipe is a personal recipe added by robincope and has not been tested or endorsed by MyRecipes.
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