SCRAMBLED EGG
| INGREDIENTS | AMOUNT | ENERGY (Kcal) | PROTEIN (GRAMS) | FAT (GRAMS) |
| EGG | 53g | 71 | 7 | 4.8 |
| MILK | 15ml | 10.9 | 0.48 | 0.6 |
| BUTTER | 10g | 75 | 0 | 8.3 |
| CORIANDER LEAVES | 5g | 1.5 | 0.17 | 0.03 |
| 158.4kcal | 7.6g | 13.7g |
METHOD OF PREPERATION
- Lightly beat the egg and milk in a bowl.
- Add salt and pepper and mix.
- Heat butter in a pan over moderate heat and pour the egg mixture into the pan.
- As the mixture begins to set, stir the cooked portion slightly with a spatula so that the thin uncooked part flows to the bottom. Avoid constant stirring.
- Cook for about 3-5 minutes until eggs are slighty set.
- Serve hot garnished with coriander leaves.
