Ingredients:
4 Large Fresh Whole Free Range Eggs
1 Tablespoon Of Cold Salted Margarine
1 Teaspoon Of Tabasco Jamaican Habanero Pepper Sauce
1/8 Teaspoon Of Black Pepper
1/4 Teaspoon Of Table Salt
Information:
Serving Size 2
249 Calories Per Serving
11 Grams Of Fat
Preparation Instructions:
This quick making scrambled eggs recipe was submitted to our database by Charles of Olympia Washington. For step one, please take out a nonstick cooking skillet. Using a metal whisk, beat the four large fresh whole free range eggs in a small glass mixing bowl. Once the egg base is an even yolk color, stir in the teaspoon of Tabasco Jamaican Habanero pepper sauce, black pepper, and table salt. Energetically whip all of these fresh and tasty ingredients together, then set the bowl aside. Next heat your skillet over medium low heat. Toss the cold salted butter into the skillet, and slide it around as it melts. Once your butter begins to sizzle in the pan, very carefully pour the egg base in, trying not to splash around the hot butter. Stir your eggs with a spatula on and off for about ten to eleven minutes, or until the scrambled eggs are clumpy but soft. Serve the eggs hot with warm buttered white bread toast and rich Kraft creamy mayonnaise.
