Ingredients for Allrighty Then The Fluffiest Scrambled Eggs
- 4 large eggs
- Sour Cream: 0 (not used in recipe)
- 1 1/2 teaspoons milk
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon margarine
- 1/4 cup shredded sharp cheddar cheese
- 1 1/2 teaspoons half and half (alternative to milk)
- 1 1/2 teaspoons cream (alternative to milk)
- 1 tablespoon butter (alternative to margarine)
- 1 tablespoon oil (alternative to margarine)
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How to Make Allrighty Then The Fluffiest Scrambled Eggs
- In a medium-sized bowl, whisk together the eggs, milk, salt, pepper, and baking powder until well combined.
- Let the mixture stand at room temperature for 5 minutes.
- Melt 1 tablespoon of margarine in a medium-sized nonstick skillet over medium-high heat until sizzling.
- Gently whisk the egg mixture again before pouring it into the hot skillet.
- Stir constantly with a spatula, gently pushing the cooked edges towards the center, until the eggs are almost set but still slightly moist.
- If using, add 1/4 cup of shredded cheese now and stir gently to melt.
- Continue stirring for 2-3 minutes, or until the eggs reach your desired level of doneness.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
3g
Fat
50g
Carbs
1g
