Betty Crocker 1950s Easy Scrambled Eggs Recipe

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Ingredients:

Serving

4 eggs
4 tbsp milk or 4 tbsp water
salt and pepper
2 tbsp butter
salt and pepper
1 tbsp oregano (optional) or 1 tbsp parsley (optional) or 1 tbsp chives (optional) or 1 tbsp tarragon

Directions:

Break eggs into a bowl with milk or water.
Add salt and pepper.
Beat with a fork or whisk.
Heat butter in a moderately hot skillet.
Pour the egg mixture in and reduce heat to low.
[Eggs should be scrambled slowly and gently!].
When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	242.05 Kcal (1013 kJ)
Calories from fat	183.26 Kcal
		% Daily Value*
Total Fat	20.36g	31%
Cholesterol	358.5mg	120%
Sodium	139.77mg	6%
Potassium	191.58mg	4%
Total Carbs	3.45g	1%
Sugars	1.59g	6%
Dietary Fiber	0.65g	3%
Protein	12.64g	25%
Vitamin A	0.1mg	5%
Iron	2.3mg	13%
Calcium	114.1mg	11%

Amount Per 100 g
Calories	180.16 Kcal (754 kJ)
Calories from fat	136.4 Kcal
		% Daily Value*
Total Fat	15.16g	31%
Cholesterol	266.84mg	120%
Sodium	104.03mg	6%
Potassium	142.59mg	4%
Total Carbs	2.57g	1%
Sugars	1.19g	6%
Dietary Fiber	0.48g	3%
Protein	9.41g	25%
Vitamin A	0.1mg	5%
Iron	1.7mg	13%
Calcium	84.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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