Cook And Hold Scrambled Eggs Recipe
Ingredients
| Butter | 1⁄4 Cup (4 tbs) | |
| Eggs | 12 | |
| Milk | 1 1⁄3 Cup (21.33 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Flour | 2 Tablespoon | |
| Pimento | 2 Tablespoon, chopped | |
| Chives | 1 Teaspoon, chopped |
Nutrition Facts
Serving size
Calories 195 Calories from Fat 129
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 6.6 g33.2%
Trans Fat 0 g
Cholesterol 336.1 mg112%
Sodium 364.4 mg15.2%
Total Carbohydrates 6 g1.9%
Dietary Fiber 0.19 g0.76%
Sugars 2.7 g
Protein 11 g22.3%
Vitamin A 14.1% Vitamin C 5.9%
Calcium 8.6% Iron 9.1%
*Based on a 2000 Calorie diet
Directions
In blender, combine remaining ingredients.
Mix until blended.
Pour into fry pan.
Cook over low heat, occasionally stirring from outside edge of pan to center to allow uncooked egg to flow to bottom of pan.
Cook until set but still moist.
To hold up to 2 hours, place in covered chafing dish over hot water, electric fry pan set at 200° F, or in covered casserole in 200° F oven.
Chef
