Yield: 1 servings
|Salt and freshly milled black pepper|
1 Break the eggs into a small bowl and use a fork to lightly blend the yolks into the whites, whisking gently. Add a good seasoning of salt and freshly milled black pepper.
2 Take a small, heavy-based saucepan and place on a medium heat. Add half the butter to the pan and swirl it round so the base and about 1"/2.5cm of the sides of the pan are moistened.
3 When the butter has melted and is just beginning to foam, pour in the beaten eggs.
4 With a wooden fork or spoon with a point, start stirring briskly using backwards and forwards movements all through the liquid egg, getting into the corners of the pan to prevent it from sticking. Don't turn the heat up or the eggs will become flaky and dry.
5 Cook the egg until you see three quarters of the egg is a creamy, solid mass and a quarter is still liquid.
6 Remove the pan from the heat, add the rest of the butter and scramble with the fork or spoon. The eggs will carry on cooking in the heat from the pan. As soon as there is no liquid egg left, serve the scrambled eggs immediately.
Converted by MC_Buster.
Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat); 11g Protein; 1g Carbohydrate; 405mg Cholesterol; 228mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.