Scramble Eggs
Nutrition
Calories: 124 kcalCarbohydrates: 5 gProtein: 13 gFat: 12 gSaturated Fat: 8 gCholesterol: 293 mgSodium: 122 mgFiber: 2 gSugar: 5 gVitamin A: 10.65 IUCalcium: 42 mgIron: 7 mg
Ingredients
- 8 whole eggs
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon butter
- 1 tablespoon heavy cream or milk
- 3 to 4 tablespoon mixed herb parsley and chives chervil, tarragon or dill
Instructions
- Break the eggs into the bowl, adding salt and pepper to taste, and beat just to blend yolks and whites.
- Set the frying pan over moderately low heat and add enough butter to film the bottom and sides; pour in all but 2 tablespoons of the beaten eggs. Slowly scrape the bottom of the pan from the edges toward the center with the spatula, continuing slowly as the eggs gradually coagulate - it will take them a minute or so to start thickening - don't rush them. In 2 to 3 minutes or so the eggs will have thickened into a softly lumpy custard - cook them a few seconds longer if they are too soft for your taste. herbs.
- Fold in the 2 tablespoons of beaten egg, to cream the scramble. Carefully correct seasoning and, if you wish, fold in a tbsp or so additional butter and/or cream, and the optional
- Serve at once a warm (not hot) plates. Accompany with, for instance, bacon or sausage or ham broiled tomatoes, and buttered toast wedges.