INGREDIENTS

INSTRUCTIONS

Break the eggs into a small bowl and use a fork to lightly blend the
yolks into the whites, whisking gently. Add a good seasoning of salt
and freshly milled black pepper.  2 Take a small, heavy-based saucepan
and place on a medium heat. Add  half the butter to the pan and swirl
it round so the base and about  1"/2.5cm of the sides of the pan are
moistened.  3 When the butter has melted and is just beginning to foam,
pour in  the beaten eggs.  4 With a wooden fork or spoon with a point,
start stirring briskly  using backwards and forwards movements all
through the liquid egg,  getting into the corners of the pan to prevent
it from sticking.  Don't turn the heat up or the eggs will become flaky
and dry.  5 Cook the egg until you see three quarters of the egg is a
creamy,  solid mass and a quarter is still liquid.  6 Remove the pan
from the heat, add the rest of the butter and  scramble with the fork
or spoon. The eggs will carry on cooking in  the heat from the pan. As
soon as there is no liquid egg left, serve  the scrambled eggs
immediately.  Converted by MC_Buster.  Per serving: 233 Calories
(kcal); 20g Total Fat; (78% calories from  fat); 11g Protein; 1g
Carbohydrate; 405mg Cholesterol; 228mg Sodium  Food Exchanges: 0
Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 3 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 247
Calories From Fat: 187
Total Fat: 21g
Cholesterol: 402.5mg
Sodium: 143.7mg
Potassium: 152mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 12.8g