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Scrambled Eggs

Source: Honest Pretzels
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Rating: 1   Reviews: 1 See Reviews
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  This recipe makes 1 serving. It takes less than 5 minutes to make, start to finish.
It's fun to make scrambled eggs, and it's easy to become a real pro.

Here's how you do it: First, beat the raw eggs in a bowl until they get all yellow and smooth. Next, melt some butter in a frying pan. (The butter keeps the eggs from sticking and gives them more flavor.) When you add the eggs and push them around in the pan, the heat turns them from a liquid into a soft solid. Take them out of the pan and eat them right away. Scrambled eggs taste best when they're hot and freshly cooked.
RECIPE INGREDIENTS
2 eggs
salt in a shaker
butter for the pan
Extras (you choose):
Black pepper in a shaker
2 teaspoons pesto (homemade or store-bought)
1/4 cup grated cheese (any kind)
Tools:  Frying pan, small bowl for eggs, fork for beating eggs, spoon for adding pesto (if using), grater for the cheese (if using), dinner knife for cutting the butter, fork or spatula for pushing the eggs in the pan, plate and fork for eating!
Scrambled Eggs Recipe at Cooking.com
DIRECTIONS
You might want a more experienced person standing by the first few times you try this, just for moral support. Once you get the hang of making scrambled eggs, you can make some toast to go with them. Put the bread in the toaster before you start cooking the eggs, so everything will be ready at approximately the same time. Congratulations! You are now a short-order breakfast chef!








Recipe reprinted by permission of Ten Speed Press. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   This recipe makes 1 serving. It takes less than 5 minutes to make, start to finish.
Calories: 334
Fat. Total: 26g
Protein: 21g
Carbohydrates, Total: 3g
Sodium: 372mg
% Cal. from Fat: 70%
Cholesterol: 463mg
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: aasreath Reviewed: 01/25/2010
boo!!!!!!!!!
you suck
4 people gave this Cheers. Click here to Cheer this review. Report Violation
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