Best Scrambled Eggs

Best Scrambled Eggs is a gluten free and lacto ovo vegetarian side dish. One serving contains 88 calories, 7g of protein, and 6g of fat. This recipe serves 12 and costs 33 cents per serving. It is a very affordable recipe for fans of Southern food. 6 people were impressed by this recipe. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up black pepper, milk, salt, and a few other things to make it today. It is brought to you by Oh So Delicioso. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Scrambled Eggs , How to make Scrambled Eggs | Egg s, Best Scrambled Eggs Ever, and Best Scrambled Eggs.

Servings: 12

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 tsp freshly ground black pepper

12 large eggs

1 tsp garlic salt

1/2 cup milk I usually just eye-ball it

2 tsp salt

Equipment:

blender

frying pan

spatula

Cooking instruction summary:

Instructions Crack eggs into a blender. Add remaining ingredients and pulse until smooth I always use a non-stick skillet, but spray it with nonstick spray for good measure. Heat your pan over medium heat and NOT ANY HOTTER! A hot pan makes for crusty dry eggs. Pour your egg mixture into the pan. Now comes the important part. Watch your eggs carefully. Using a plastic spatula pull the eggs from the outside of the pan inward, scraping the bottom. Once the eggs are mostly cooked you want to use a scoop and flip motion rather than a stirring motion. This will keep the eggs from being crumbly. I always turn off the heat just when I think they need 1 more minute. I find that if I cook them for that 1 more minute that they turn out dry. The eggs will continue to cook a bit after the heat is turned off. Serve immediately.

 

Step by step:


1. Crack eggs into a blender.

2. Add remaining ingredients and pulse until smooth

3. I always use a non-stick skillet, but spray it with nonstick spray for good measure.

4. Heat your pan over medium heat and NOT ANY HOTTER! A hot pan makes for crusty dry eggs.

5. Pour your egg mixture into the pan. Now comes the important part.

6. Watch your eggs carefully. Using a plastic spatula pull the eggs from the outside of the pan inward, scraping the bottom.

7. Once the eggs are mostly cooked you want to use a scoop and flip motion rather than a stirring motion. This will keep the eggs from being crumbly.

8. I always turn off the heat just when I think they need 1 more minute. I find that if I cook them for that 1 more minute that they turn out dry. The eggs will continue to cook a bit after the heat is turned off.

9. Serve immediately.


Nutrition Information:

Quickview
78k Calories
6g Protein
5g Total Fat
0.95g Carbs
1% Health Score
Limit These
Calories
78k
4%

Fat
5g
8%

  Saturated Fat
1g
11%

Carbohydrates
0.95g
0%

  Sugar
0.7g
1%

Cholesterol
187mg
62%

Sodium
656mg
29%

Get Enough Of These
Protein
6g
13%

Selenium
15µg
22%

Vitamin B2
0.25mg
14%

Phosphorus
107mg
11%

Vitamin B12
0.49µg
8%

Vitamin B5
0.81mg
8%

Vitamin D
1µg
8%

Folate
24µg
6%

Vitamin A
287IU
6%

Iron
0.9mg
5%

Zinc
0.69mg
5%

Vitamin B6
0.09mg
4%

Calcium
40mg
4%

Vitamin E
0.53mg
4%

Potassium
84mg
2%

Copper
0.04mg
2%

Manganese
0.04mg
2%

Magnesium
7mg
2%

Vitamin B1
0.02mg
2%

covered percent of daily need
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Related Videos:

Best Scrambled Eggs Recipe Ever - mexican scrambled eggs - fast breakfast - healthy food - recipes

 

How to Make the Best Scrambled Eggs - Soft and Creamy Scrambled Eggs Recipe

 

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Food Trivia

The Arabs invented caramel.

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