Ingredients:
4 Large Organic Free Range Eggs
3 Tablespoons Of Kikkoman All Purpose Soy Sauce
2 Tablespoons Of Sun Luck Pure Sesame Oil
1/8 Teaspoon Of Ground Black Pepper
1 Dash Of Ground Onion Powder
1 Dash Of Ground Garlic Powder
1 Dash Of Ground Red Cayenne Pepper
Information:
Serving Size 2
294 Calories Per Serving
13 Grams Of Fat
Preparation Instructions:
Wally from San Juan Puerto Rico was nice enough to let me publish his scrambled eggs with soy sauce recipe. To get this Asian style recipe going, please take out a small mixing bowl. Crack your four large organic free range eggs into the bowl, then make sure you didn't drop any shell into the bowl. Next take out a metal whisk, and rapidly beat the eggs until they are an orange yellow color. Next whisk into this egg mixture the Kikkoman all purpose soy sauce, ground black pepper, ground onion powder, ground garlic powder, and ground red cayenne pepper. Once your egg mix has a nice fluid distribution of ingredients, you will want to set the bowl aside. Next take out a nonstick cooking skillet, and pour into it the Sun Luck brand sesame oil. Bring the oil to a medium temperature, so that it's sizzling hot. Next carefully pour the egg base into the oil, scrambling the eggs on and off for ten minutes. Serve them hot with warm buttered toast.
