Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 Tbsp. unsalted butter
- 4 lrg Large eggs Kosher salt to taste Freshly-grnd black pepper to taste Hot buttered toast
Direcciones
- Place 1-inch of water in the bottom of a double boiler and heat till boiling; reduce the heat to very low. When the water is simmering, place the top of the double boiler over the water. Add in 1 Tbsp. of the butter and heat till melted.
- Meanwhile, whisk the Large eggs in a medium bowl just till combined. Add in 1 Tbsp. butter, cut into small pcs, salt to taste and a grinding of pepper. Pour into the double boiler.
- Cook, stirring constantly with a wooden spoon or possibly heatproof rubber spatula, till the Large eggs are thickened into soft curds, 10 to 15 min.
- To serve, place a slice of toast on the side of each of two plates and spoon the Large eggs into the center.
- This recipe yields 2 serving.
- Description: "These French-style scrambled Large eggs, so rich and custardy, are cooked over low, gentle heat for the best results."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 2 servings | |
| Calories 102 | |
| Calories from Fat 101 | 99% |
| Total Fat 11.52g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2mg | 0% |
| Potassium 3mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.12g | 0% |
