Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

87 calories; calories from fat 62%; protein 6.7g; fat 6g; saturated fat 2.1g; carbohydrates 215g; fiber 0g; sodium 77mg; cholesterol 215mg.
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