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Japanese Scrambled Eggs

Chef.Morimoto's picture
Ingredients
  Mushrooms 4 , sliced
  Scallions 2 , cut into 0.5 inch pieces
  Butter/Oil 1 Tablespoon
  Eggs 4 , lightly beaten
  Soy sauce To Taste
Directions

Slice mushrooms and scallions; saute in butter or oil for 2 minutes.
Beat eggs, add a few sprinkles of soy sauce, and scramble in skillet with mushrooms and scallions until sufficiently cooked.
If desired, add 1/2 teaspoon sherry to the eggs before cooking.

Recipe Summary

Cuisine: 
Japanese
Course: 
Breakfast
Servings: 
2

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4.11875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 210 Calories from Fat 144

% Daily Value*

Total Fat 16 g24.9%

Saturated Fat 7 g34.9%

Trans Fat 0 g

Cholesterol 439.1 mg146.4%

Sodium 173.2 mg7.2%

Total Carbohydrates 3 g1%

Dietary Fiber 0.75 g3%

Sugars 1.7 g

Protein 14 g28.1%

Vitamin A 16.5% Vitamin C 6%

Calcium 6.7% Iron 12.5%

*Based on a 2000 Calorie diet

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Japanese Scrambled Eggs Recipe