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Salted Scrambled Eggs

fast.cook's picture
  Eggs 4
  Salt 1 Millilitre
  Light cream/Milk 60 Millilitre
  Butter 30 Millilitre

Break the eggs into a bowl. Add the salt and cream or milk and beat with a fork, just enough to blend.
Place the butter in a glass or ceramic pie plate and melt 2 minutes at HIGH. It will be golden brown.
Pour the beaten eggs into the hot butter. Microwave 1 minute at MEDIUM. Stir gently.
If necessary, microwave another minute.
The easy way is to pour the soft portion over the partly cooked portion and move lightly with the fork.
Depending on how cold the eggs and liquid were, it could take a few more seconds of cooking.
Keep in mind that even after 2 minutes out of the microwave oven, the eggs are still cooking.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 286 Calories from Fat 179

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 6.2 g31%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 280 mg11.7%

Total Carbohydrates 2 g0.5%

Dietary Fiber 0 g

Sugars 1.5 g

Protein 25 g50.3%

Vitamin A 19.5% Vitamin C

Calcium 10.6% Iron 20.3%

*Based on a 2000 Calorie diet

Salted Scrambled Eggs Recipe