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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 2 servings |
||
| Calories 190 | ||
| Calories from Fat 128 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 22% | |
| Saturated Fat 5.8g | 29% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 435mg | 145% | |
| Sodium 487mg | 20% | |
| Potassium 158mg | 4% | |
| Total Carbohydrate 1.6g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.8g | ||
| Protein 13.1g | 26% | |
Kittencal's Fluffiest Scrambled Eggs
By: KITTENCAL
Sep 5, 2007
Once you make these eggs you will never go back to your old way again, this is the way the higher end restaurants prepare their eggs ----for six eggs you may increase the milk by 1 tablespoon, do not add in more than 1/4 teaspoon baking powder --- if you are not afraid of some extra calories for 4 eggs use 2 tablespoons whipping cream in place of low-fat milk 
SERVES 2
Ingredients
- 2 teaspoons butter (or to taste, can omit and use vegetable spray, the butter is better)
- 4 large eggs
- 2 tablespoons milk (low fat milk is okay to use)
- 1/8 teaspoon baking powder (don't be shy to add in even 1/4 teaspoon)
- 1/4-1/2 teaspoon salt (or to taste)
- fresh coarse ground black pepper
- 1/2 cup grated low-fat cheddar cheese (optional)
Directions
1
In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.2
Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).3
Whisk eggs again briefly then mix in the cheese (if using).4
Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Chef #376712
On Jul 6, 2009
Another great recipe, thanks! I am definitely making scrambled eggs like this from now on.
From: The Flying Chef
On Nov 25, 2007
Absolutely fabulous, I made these this morning with smoked salmon. I did up the amount of baking powder to a 1/4 teaspoon as I was making it for three so I had a couple more eggs. My son thought they tasted like 5 star hotel eggs, and my hubby said they were the best scrambled eggs he had ever had. We prefer our eggs a little more chunky so I didn't stir as much, but that is just personal preference and they still came out light and fluffy. I also added no salt as we don't add a lot of salt to cooking in our family. They really are the best scrambled eggs, who would of thought, adding something so simple would have such an outstanding result. I will never make my scrambled eggs any other way again. Thanks for posting yet another great recipe kittencal.
From: Lainey6605
On Sep 6, 2007
These really are the fluffiest scrambled eggs I've ever had. I found this recipe this morning and made them for breakfast for DH and I. We loved them. They really turn out perfectly! I will add only about 1/4 t salt next time, though, because the 1/2 t was a little on the salty side for our tastes. I also used a mixture of cheddar and monterey jack cheese. Delish!
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