Scrambled Eggs

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• Ingredients

  4	large EGGS
  1/4 cup	milk
  pinch	salt
  pinch	pepper
  2 tsp.	butter

  Yields: 2 servings

• Nutritional Information

  Per serving: 1/2 of recipe

  Calories: 196

  Total fat: 14 g
  Saturated fat: 6 g
  Polyunsaturated fat: 2 g
  Monounsaturated fat: 5 g

  Cholesterol: 385 mg
  Sodium: 186 mg
  Carbohydrates: 2 g
  Fiber: 0 g
  Sugar: 2 g
  Protein: 14 g
  Vitamin A: 207 mcg
  Vitamin D: 2 mcg
  Folate: 49 mcg
  Choline: 299 mg
  Calcium: 92 mg
  Iron: 2 mg
  Potassium: 179 mg

  This recipe is an excellent source of protein, vitamin A and choline, and a good source of vitamin D and folate.

Oct 09, 2018  Scrambled eggs are one dish where you don’t want to salt ahead of time. Adding salt to raw scrambled eggs can cause them to break down before you start the cooking process. Wait until you’ve removed the eggs from the heat for the final time before adding a sprinkle of coarse sea salt or kosher salt. 3 Tips for Making the Best Scrambled Eggs. To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

Directions

1. BEAT eggs, milk, salt and pepper in medium bowl until blended. Amnesia 5 seconds of summer.

2. HEAT butter in large nonstick skillet over medium heat until hot. POUR in egg mixture. As eggs begin to set, gently PULL the eggs across the pan with a spatula, forming large soft curds.

3. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat. SERVE immediately.

Insider Info

• Spice up this easy egg favorite by adding Pepper Jack and salsa, or lighten it up by substituting cooking spray and water for the butter and milk.
• Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
• Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
• How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
• Ideally, serve scrambled eggs as soon as they are cooked, but if necessary, they can be held for a short time. Place the skillet of cooked eggs over a pan of hot water rather than over direct heat.