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

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
2 servings (serving size: 2 eggs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients; stir briskly with a fork until blended.

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

  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

197 calories; calories from fat 0%; fat 15.6g; saturated fat 6g; mono fat 0g; poly fat 0g; protein 12.7g; carbohydrates 0.8g; fiber 0g; cholesterol 438mg; iron 1.9mg; sodium 471mg; calcium 55mg.
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