Ingredients:
4 Large Fresh Free Range Eggs
2 Tablespoons Of Extra Virgin Olive Oil
1/4 Teaspoon Of Granulated Table Salt
1/2 Teaspoon Of Ground Chili Powder
1/8 Teaspoon Of Ground Black Pepper
Information:
Serving Size 2
256 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
Many thanks to Juan from Gainesville Florida for sending in this chili poached scrambled eggs recipe. To get started, please crack your four large fresh free range eggs into a mixing bowl, and then beat them at a diagonal for at least twenty seconds. For step two, please set a saucepan on your stove over medium heat, and then fill it with four inches of water. Bring this water to a low rolling boil, then add in several large pinches of salt. Moving along, next stir the boiling water, creating a whirlpool, then pour your beaten eggs into it. Place a lid on the saucepan, and then count to twenty seconds. Once that time expires, pour the water and eggs into a mesh strainer in your sink. Carefully drain any excess water from your egg ribbons. You will then want to transfer the dried egg pieces into a bowl, and then garnish them with extra virgin olive oil, granulated table salt, ground chili powder, and ground black pepper. Serve the eggs warm, with whole wheat buttered toast and a cold glass of milk.
