Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 1
Calories: 344
Cooking fluffy eggs can be a daunting task for some. These tips will show you how to make the scrambled eggs fluffy without any stress!
Print Recipe
Melt butter in small skillet over medium heat.
Whisk eggs and heavy cream together in a small bowl until light and foamy then pour onto hot butter.
Allow bottom of eggs to set then use a spatula or egg turner to pull the egg mixture from the outside in. Continue to pull the mixture in until mixture is completely set without any more liquid.
Remove eggs from pan. Season with salt and pepper.
Use a non-stick skillet so your eggs don't stick to the bottom of the pan.
The best way to make softer eggs is to use slower cooking over a lower heat seating. Cook them over medium-low heat and stir them every minute or two after they start to set. Slow cooking also results in the fluffiest eggs.
If you cook off all the water, you can end up with rubbery eggs. So be sure to remove the eggs from the pan immediately after they have set to your liking.
Calories: 344 | Carbohydrates: 1g | Protein: 13g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 432mg | Sodium: 381mg | Potassium: 145mg | Sugar: 1g | Vitamin A: 1240IU | Calcium: 63mg | Iron: 2mg
Net Carbs:
1
g
|
% Carbs:
1.2
%
|
% Protein:
15.1
%
|
% Fat:
83.7
%
|
SmartPoints:
14
Values
Array
(
[calories] => 344
[carbohydrates] => 1
[protein] => 13
[fat] => 32
[saturated_fat] => 18
[polyunsaturated_fat] => 3
[monounsaturated_fat] => 10
[trans_fat] => 1
[cholesterol] => 432
[sodium] => 381
[potassium] => 145
[sugar] => 1
[vitamin_a] => 1240
[calcium] => 63
[iron] => 2
)
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