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10 minutes
1 servings
dairy-free
(?)
Has dairy from:
milk (whole)
unsalted butter
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
milk (whole)
unsalted butter
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
milk (whole)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
3
whole
 
1 1/2
tsp
1/2 tbsp for each egg.
 
2 1/4
tsp
or cornstarch (3/4 tsp for each egg).
 
3
tbsp
1 tbsp for each egg.
 
 
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PREPARATION
1.
Crack 3 eggs into a bowl.
2.
In a separate cup/bowl, evenly whisk together the milk and cornstarch until lump-free (don’t mix them directly with eggs or you’ll get lumps).
3.
Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
4.
Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns.
5.
Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs starts to bubble up.
6.
Then remove the skillet from heat and start stirring the eggs, making 1 full circle per second.
7.
Do this for about 11~12 seconds, the eggs would have absorbed all the butter, but remains partially under-cooked.
8.
Transfer them onto a plate. Do not wait until they look fully cooked.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 562
Protein 43.1 g
Carbohydrates 9.06 g
Iron 2.70 mg
Fiber 0 g
Calcium 79.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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