1 Serve
10 Mins
19 g
5 g
20 g
In a mixing bowl, whisk together the eggs, kosher salt, and whole milk for about one minute until the mixture is light and frothy.
Ingredients, vitamins, and health benefits
Egg
Kosher Salt
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KenyanVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
6 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
238 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
226 mg / 420 mgPhosphorus
343 mg / 1,250 mgPotassium
2842 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
318 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
12 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place a non-stick skillet on the stove over medium heat and add the unsalted butter, allowing it to melt and coat the surface of the pan.
Give the egg mixture one final quick whisk, then pour it into the heated skillet.
Using a silicone spatula, continuously scrape and fold the eggs gently for about two minutes until they form soft, moist curds that are just barely set.
Remove the pan from the heat immediately and transfer the eggs to a plate to serve.
Whole Milk
Unsalted Butter
Vitamin A
27 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
6 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
238 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
226 mg / 420 mgPhosphorus
343 mg / 1,250 mgPotassium
2842 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
12 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
318 µg / 55 µgAlcohol
0 g