Basic Scrambled Eggs – A Light Healthy Breakfast

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Basic Scrambled Eggs – A Light Healthy Breakfast

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Ingredients

4 Medium Eggs
60 mL Milk
2 tspns Butter
(To taste) Salt
(To taste) Pepper

Nutritional information

190
Calories
2g
Carbs
14g
Protein
13g
Fat
157mg
Sodium

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Features:

    This is a basic breakfast dish which is full of nutrients that I feel everyone should know how to make.

    • 6 minutes
    • Serves 2
    • Medium

    Ingredients

    Directions

    Some people may be thinking, “hey do I really need to be told how to make scrambled eggs”, but believe it or not, in this day and age of convenience foods, the majority of the people out there, just haven’t had the time to find out how.

    It is really a basic dish which is full of nutrients that I feel everyone should know how to make.

    This dish is nice served up with some wholemeal toast, or even on it.

    TIP: Different people prefer to eat their scrambled eggs with different textures. Some prefer them kind of moist, while other more dry.

    Note: You need to remember that the longer the eggs cook for the drier they will become, and they can still cook while they are in the pan, even after the heat has been turned off.

     

    Steps

    1
    Done

    Whisk the eggs, milk, salt and pepper in medium bowl until blended together.

    2
    Done

    Heat the butter in large nonstick frying pan or skillet over a medium heat until hot.

    Pour in the egg mixture.

    As the eggs begin to set, Gently pull them across the pan with a spatula, forming large soft curds.

    3
    Done

    Carry on cooking while pulling, lifting and folding eggs until it has all thickened and no visible liquid egg is remaining.

    You don't need to keep stirring it.

    4
    Done

    Take off the heat, plate up and serve straight away.

    Chef Jon

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