This recipe is the king of scrambled eggs. It’s very easy and really fluffy. I am not typically a fan of scrambled eggs, but this is the one recipe that I will gladly eat.
Prep: 3 min | Cook: 2 min | Serves 1 | Level: Easy
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pinch of salt
pinch of black pepper
¼ cup of low fat milk
1 tsp of vegetable oil
- Lightly whisk the eggs, milk, salt, and pepper together until all the ingredients are just combined and the mixture has one consistency.
- Heat a small non-stick frying pan for a minute or so, then add the vegetable oil. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay
|Calories||Fat (G)||Sodium (MG)|
|Amount Per Serving||196||14.5||224|