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Popular in Food

Easy Scrambled Eggs

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  • Makes: 3 servings
  • Start to Finish: 10 mins

Easy Scrambled Eggs

Ingredients

Directions

  1. In a medium bowl beat together eggs, milk, salt, and pepper with a whisk. In a large skillet melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.
  2. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.

From the Test Kitchen

Meat Lover's Scrambled Eggs:

Prepare as directed, except omit butter. In the skillet cook and stir 3 slices bacon, chopped, and 4 ounces bulk pork sausage over medium heat until bacon is crisp and sausage is brown, using a wooden spoon to break up meat as it cooks. Drain, reserving 1 tablespoon drippings in skillet. Set bacon and sausage aside. Cook egg mixture in drippings. Sprinkle with bacon, sausage, and 1/3 cup chopped cooked ham or Polish sausage. Continue cooking as directed until egg mixture is cooked through, but is still glossy and moist.

Per serving: 378 cal., 29 g total fat (10 g sat. fat, 0 g trans fat), 474 mg chol., 972 mg sodium, 3 g carbo., 0 g fiber, 25 g pro. Exchanges: 3.5 Medium Fat Meat, 2.5 Fat

Cheese-and-Onion Scrambled Eggs:

Prepare as directed, except cook 1 green onion, sliced, in the butter for 30 seconds; add egg mixture and continue as directed. Fold in 1/2 cup shredded cheddar, mozzarella, or Monterey Jack cheese with jalapeno peppers after eggs begin to set.

Per serving: 268 cal., 21 g total fat (10 g sat. fat, 0 g trans fat), 455 mg chol., 490 mg sodium, 3 g carbo., 0 g fiber, 18 g pro.

Exchanges: 2.5 Medium Fat Meat, 2 Fat

Mushroom Scrambled Eggs:

Prepare as directed, except increase butter to 2 tablespoons. Cook 1 1/2 cups sliced fresh mushrooms and 1 tablespoon chopped onion in butter. Add 1 tablespoon snipped fresh parsley, 1/2 teaspoon dry mustard, and 1/4 teaspoon Worcestershire sauce to beaten egg mixture. Add egg mixture to skillet and continue as directed.

Per serving: 239 cal., 18 g total fat (8 g sat. fat, 0 g trans fat), 446 mg chol., 407 mg sodium, 4 g carbo., 1 g fiber, 15 g pro.

Exchanges: 0.5 Vegetable, 2 Medium Fat Meat, 1.5 Fat

Denver Scrambled Eggs:

Prepare as directed, except omit salt and increase butter to 2 tablespoons. In the skillet cook 1 cup sliced fresh mushrooms, 1/3 cup diced cooked ham, 1/4 cup chopped onion, and 2 tablespoons finely chopped green sweet pepper in the butter. Add egg mixture to skillet and continue as directed.

Per serving: 263 cal., 20 g total fat (9 g sat. fat, 0 g trans fat), 454 mg chol., 404 mg sodium, 5 g carbo., 1 g fiber, 17 g pro.

Exchanges: 0.5 Vegetable, 2 Medium Fat Meat, 2 Fat

Low-Fat Scrambled Eggs:

Prepare as directed, except substitute 3 whole eggs and 5 egg whites for the 6 whole eggs. Substitute fat-free milk for the milk. Omit butter and coat a nonstick skillet with nonstick cooking spray; heat over medium heat before adding the egg mixture.

Per serving: 107 cal., 5 g total fat (2 g sat. fat, 0 g trans fat), 212 mg chol., 367 mg sodium, 2 g carbo., 0 g fiber, 13 g pro.

Exchanges: 2 Lean Meat

Breakfast Burritos:

Prepare as directed, except omit salt and butter. In the skillet cook 4 ounces bulk pork sausage, 1/4 cup chopped onion, and 2 tablespoons finely chopped green sweet pepper over medium heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add egg mixture to skillet with sausage mixture and continue as directed. To serve, warm four 10-inch flour tortillas. Place one-fourth of the egg mixture onto each tortilla just below the center. Divide 1/2 cup shredded Monterey Jack cheese (2 ounces) and 1/4 cup salsa among the tortillas. Fold bottom edge of each tortilla up and over the filling. Fold opposite sides in. Roll up from bottom. Serve with additional salsa. Makes 4 servings.

Per serving: 476 cal., 25 g total fat (10 g sat. fat, 0 g trans fat), 352 mg chol., 926 mg sodium, 40 g carbo., 4 g fiber, 24 g pro.

Exchanges: 2.5 Starch, 2.5 Medium Fat Meat, 2 Fat

Nutrition Facts (Easy Scrambled Eggs)

    Per serving:
  • 191 kcal cal.,
  • 14 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 435 mg chol.,
  • 372 mg sodium,
  • 2 g carb.,
  • 2 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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