Serves: 5
Total Calories: 26
1. For each egg, allow 1 tablespoon heavy cream or water, 1/8 teaspoon salt and 1 teaspoon butter. In bowl, break egg, add heavy cream and salt. Beat slightly with fork until uniform in color.
2. Melt butter in skillet over medium heat tilt pan to coat. Add egg mixture. Reduce heat to low. Cook until firm but still moist, stirring frequently.
This Scrambled Eggs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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