Sugar Spun Run · by Sam Merritt★ 5.0 (3)
How to Make Scrambled Eggs
NUTRITION · PER SERVING6M COOK
CAL 18%·PRO 39%
CARBS 3G3% OF CAL
0G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 30G75% OF CAL
14G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy scrambled eggs made with sour cream for richness and creaminess. Ready in minutes and versatile enough for breakfast or a light lunch. A simple classic done right.
mainamericanegg disheggs🍳 skilletgluten freevegetarian
View the full recipe on Sugar Spun Run →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3 large eggs (room temperature preferred)
- 1 ½ Tablespoons sour cream (may substitute milk or heavy cream)
- ⅛ heaping teaspoon salt
- Freshly ground black pepper to taste
- 1 Tablespoon salted butter
At a glance
PER SERVING · TIME 6M
CAL 18%·PRO 39%
CARBS 3G3% OF CAL
0G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 30G75% OF CAL
14G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 3m
- Sodium
- 582mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 96mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.