Scrambled Eggs (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Categories, Egg-bkf | 1 | Servings | |
INGREDIENTS
| 2 | Eggs, lightly beaten | |
| 1 | T | Snipped chives |
| Salt and pepper | ||
| 1 | T | Unsalted butter |
INSTRUCTIONS
Add salt and pepper and chives to eggs. In a small skillet, slowly melt butter over low heat. When foaming subsides, add the eggs and stir continuously over very low heat until the eggs form into a soft creamy mass. When they have almost entirely congealed, remove skillet from heat and continue to stir until silky velvet small curds are formed. Serve immediately. Yield: 1 serving All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 187
Total Fat: 21g
Cholesterol: 402.5mg
Sodium: 143.7mg
Potassium: 150.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 12.8g