INGREDIENTS

INSTRUCTIONS

1 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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