Australian Scrambled Eggs
Servings: 1 person
This less-than-a-minute technique offers a soft, fluffy egg that is as beautiful to look at as it is delicious to eat!
- 1 medium egg
- 1 additional egg white
- 1 Tbsp half and half
- a few grinds black pepper
- ½ tablespoon unsalted butter
Crack one egg into a small bowl. Add only the egg white from the second egg. (Discard yolk.) Add half & half. Beat well with a fork.
Place butter in pan, and turn heat to medium high.
The pan must be hot for this technique to work. Watch for butter start to bubble and pop. Swirl butter around in the pan. Flick a droplet of water into the pan, and if it sizzles, the pan is ready. If the butter browns, start over.
Pour beaten eggs into the pan. Resist the urge to stir them for the first 15 seconds.After 15 seconds, use a silicone spatula to gently fold the eggs in a circular motion around the edge of the pan. Encourage the runny part in the center to ooze out towards the sides, flowing under the already set part of the egg.
In less than a minute, the egg is done!
Serving: 1g | Calories: 156kcal | Carbohydrates: 1g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 205mg | Sodium: 127mg | Potassium: 117mg | Sugar: 1g | Vitamin A: 496IU | Calcium: 44mg | Iron: 1mg