Ingredients:
4 Large Organic Free Range Eggs
2 Tablespoons Of Asian Sesame Oil
2 Tablespoons Of Teriyaki Sauce
1 Tablespoon Of Dole Pineapple Juice
1 Pinch Of Coarse Ground Black Pepper
1 Pinch Of Garlic Powder
Information:
Serving Size 2
274 Calories Per Serving
13 Grams Of Fat
Preparation Instructions:
I would like to thank my dear friend Janet from Las Vegas Nevada for sending us this fast cook scrambled eggs recipe. First you will want to set a nonstick frying pan on your stove, then adjust the temperature gauge to medium. Pour into the pan the Asian sesame oil, then swish it around so that the frying surface is well coated. Next you will want to crack your four large organic free range eggs into a mixing bowl, then vigorously beat the eggs until the mixture is the color of the yolks. Moving along, next stir in the teriyaki sauce, Dole pineapple juice, coarse ground black pepper, and garlic powder. Once your egg batter is even, pour it into the scorching hot sesame oil, then scrambled the eggs with a wooden spatula. You will want to cook them for about ten minutes, or until they are thoroughly done. Serve these delicious scrambled eggs on top of toasted whole wheat bread that has been layered with some creamy real Kraft mayonnaise. I served these eggs with a dark porter beer.
