Ingredients
1 teaspoon unsalted butter
2 large eggs
¼ teaspoon freshly ground black pepper
⅛ teaspoon kosher salt
Directions
Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat.
While butter melts, break eggs into a small bowl. Use a fork to beat them until completely blended and slightly frothy. Stir in the pepper and salt.
Add egg mixture to pan; start pulling the eggs from the sides of the pan into the middle (the edges cook faster than the center). Big, fluffy curds will start to form—exactly what you want. Keep it up, pulling the eggs from around the pan for about 3 minutes. The second all the runny egg is fully set—there’s an eggshell-thin line between fluffy, firm eggs and tough, dry ones—pull the pan from the heat and slide the eggs onto your plate How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To more about our program CG
