Top with flaky sea salt and hot sauce just before serving.
Look, feel and live great while getting on the path to better health with the new Eat This, Not That!
Season your eggs with your choice of spices.
Filipino, scrambled, eggs, print, author: Lalaine Kawaling Pinoy, recipe type: Breakfast.Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.High temps will make the eggs seize, resulting to hard, dry scrambled eggs.Za'atar into eggs halfway through cooking.They're easy to make when you're camping, too.We think medium-low is the best temperature for achieving a light, airy scramble.In a bowl, whisk eggs, milk, salt and pepper.Cuisine: Filipino, yield: 6 Servings, ingredients 1 tablespoon butter 2 Roma tomatoes, chopped 1 small onion, peeled and sliced thinly salt and pepper to taste 6 eggs, well beaten, instructions In a pan over low best lyric video maker heat, add butter.
Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.
Pour eggs over tomato-onion mixture and allow to cook without stirring for about 20 to 30 seconds.
Then, youll need a whisk. .
Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber 15g protein.We like to serve them when theyre still runny, but keep them on the stove for another 15 seconds if you prefer them completely set.Sprinkle with flaky sea salt just before serving.This is part.Grated Parmesan and 1 Tbsp.