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    You are in: Home / Recipes / Fluffy Scrambled Eggs (Americas Test Kitchen) Recipe
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    Fluffy Scrambled Eggs (Americas Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    4 mins

    2 mins

    2 mins

    Connie K's Note:

    From Cook's Country. I've always had scrambled eggs cooked to firm. I still consider these completely cooked, but soft and luscious. I was in eggy heaven from the first time I made these. Try a bit of cheese over the top if you can stand it. I've added more of the recipe notes parenthetically.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Crack eggs into a medium bowl. Add half-and-half, salt, and pepper. Whip with a fork until streaks are gone and color is pure yellow; stop beating while the bubbles are still large. (Overbeating will cause the eggs to be tough.).
    2. 2
      Melt butter in a large nonstick skillet over medium-high heat, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them (with a spatula) from one side of the pan to the other until they are nicely clumped into a single mound, but remain shiny and wet, about 2 minutes. Serve immediately.

    Ratings & Reviews:

    • on September 14, 2013

      45

      Nice and fluffy. Thanks for sharing this. ATK website is impossible to pull recipes from given they want to force you to give up your email before sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fluffy Scrambled Eggs (Americas Test Kitchen)

    Serving Size: 1 (119 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 188.3
     
    Calories from Fat 127
    67%
    Total Fat 14.1 g
    21%
    Saturated Fat 6.0 g
    30%
    Cholesterol 385.2 mg
    128%
    Sodium 439.2 mg
    18%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.4 g
    1%
    Protein 13.0 g
    26%

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