Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
30 Second Scrambled Eggs
Scrambled eggs in 30 seconds. And not rubbery chewy eggs that you usually associate with fast cooking. These eggs are soft, light, creamy and completely delicious. And ready in under 30 seconds!!!!
Total Time
1
minute
min
Course:
Breakfast
Cuisine:
Modern Australian
Servings:
2
Calories:
177
kcal
Author:
Claire | Sprinkle and Sprouts
For more great recipes follow me on Pinterest
Follow
@sprinklessprout
Need Metric Measurements?
Use the options below to toggle between cups and grams (if relevant)
Cook Mode
Prevent your screen from going dark
Ingredients
2
tablespoon
milk
2
teaspoon
cornflour
4
large eggs
pinch of white pepper
1
teaspoon
butter
1
teaspoon
veg oil
Instructions
Place a non-stick frying pan over a medium high heat and leave to get hot.
Whisk together the milk and cornflour in a large bowl.
Add the eggs to the milk mixture and whisk well until totally combined and smoothed.
Season with pepper.
Add the butter and oil to the frying pan, it will start to melt immediately. As soon as you see it melt add in the eggs.
Count to 10 and then remove the pan from the heat.
Use a spoon or spatula and stir the eggs for another count of 10.
Tip out of the pan as soon as the time is up.
Serve seasoned well with fresh cracked pepper and some crusty salt crystals.
(And fresh chives if you have them.)
Nutrition
Calories:
177
kcal
|
Carbohydrates:
3
g
|
Protein:
11
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
334
mg
|
Sodium:
149
mg
|
Potassium:
141
mg
|
Sugar:
1
g
|
Vitamin A:
540
IU
|
Calcium:
66
mg
|
Iron:
1.5
mg
Tried this recipe?
Mention
@sprinklesandsprouts
or tag
#sprinklesandsprouts