How to Scramble an Egg

How to Scramble an Egg could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This morn meal has 228 calories, 11g of protein, and 20g of fat per serving. This recipe serves 2. For 62 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 118 people were impressed by this recipe. It is brought to you by Norecipes. A mixture of eggs, heavy cream, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 8 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 37%. Try Egg Scramble, Egg Scramble, and Egg Noodle Scramble for similar recipes.

Servings: 2

Preparation duration: 3 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the eggs, cream and salt in a bowl and beat with a fork until the whites and yolks have just combined. It’s okay if there are some bubbles on the surface but you don’t want foam, so avoid using a whisk.Add the butter to a non-stick frying pan and heat over medium low heat and melt the butter evenly around the pan. You want the pan to be evenly heated, but you don’t want it to be too hot. You can tell when the pan is ready when the butter starts to sizzle.Pour the egg mixture into the center of the pan, and let it spread out on its own. Don’t stir it yet. You’ll notice that as the bottom layer of egg cooks, it goes from translucent to opaque. When the bottom layer of egg has firmed up, it’s time to stir. Use a heatproof silicone spatula, and gently gather up the curds, allowing the upper layer of uncooked egg to flow under the cooked egg.Wait again for the egg to start looking a little opaque again, then stir and add the cheese, this time continuing to stir. Remove the eggs from the pan just a bit before you feel like it’s done. Personally I like my eggs on the soft side, so I take them out of the pan as soon as the cheese melts, the eggs are still glistening, and there is no runny egg left.

 

Step by step:

1. Put the eggs, cream and salt in a bowl and beat with a fork until the whites and yolks have just combined. It’s okay if there are some bubbles on the surface but you don’t want foam, so avoid using a whisk.

2. Add the butter to a non-stick frying pan and heat over medium low heat and melt the butter evenly around the pan. You want the pan to be evenly heated, but you don’t want it to be too hot. You can tell when the pan is ready when the butter starts to sizzle.

3. Pour the egg mixture into the center of the pan, and let it spread out on its own. Don’t stir it yet. You’ll notice that as the bottom layer of egg cooks, it goes from translucent to opaque. When the bottom layer of egg has firmed up, it’s time to stir. Use a heatproof silicone spatula, and gently gather up the curds, allowing the upper layer of uncooked egg to flow under the cooked egg.Wait again for the egg to start looking a little opaque again, then stir and add the cheese, this time continuing to stir.

4. Remove the eggs from the pan just a bit before you feel like it’s done. Personally I like my eggs on the soft side, so I take them out of the pan as soon as the cheese melts, the eggs are still glistening, and there is no runny egg left.

Nutrition Information:

covered percent of daily need

 

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