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Sunday Scrambled Eggs Recipe
|Scallions||1 Bunch (100 gm), sliced (White And Tender Green)|
|Cream cheese/Neufchatel cheese||6 Ounce|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1367 Calories from Fat 1023
% Daily Value*
Total Fat 115 g177.5%
Saturated Fat 54.5 g272.6%
Trans Fat 0 g
Cholesterol 2122.6 mg
Sodium 1581.6 mg65.9%
Total Carbohydrates 18 g6.1%
Dietary Fiber 2.9 g11.5%
Sugars 11.3 g
Protein 69 g137.5%
Vitamin A 114.4% Vitamin C 31.7%
Calcium 48.5% Iron 59.2%
*Based on a 2000 Calorie diet
Saute scallions about 2 minutes until limp.
Whisk together eggs and water in bowl and pour into saucepan, stirring frequently over low heat for about 10 minutes.
Use a saucepan, not a skillet, so that the egg mixture will be deep and cook slowly.
The lower the flame and the more frequently you stir, the smoother the eggs will be.
When eggs have reached desired consistency, turn off heat and quickly stir in cream cheese.
Cream cheese should melt slightly but not be completely blended into eggs.
Salt and pepper to taste.