Scrambled eggs with butter

Name: Scrambled eggs with butter
Yield: 2 servings
Ingredients: 220.000000000000 g EGG WITHOUT SHELL; 10.000000000000 g BUTTER, UNSALTED; 1.000000000000 g SALT, AVERAGE

Vegetarian
Low in lactose
Gluten free

Derived from ingredients – check the package label.

Good for breakfast
Good for dinner

Soft scrambled eggs cooked gently with butter. Two breakfast servings without bread.

2 servingsFinal yield 210 g

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Ingredients

Display quantities

220 gEGG WITHOUT SHELL
10 gBUTTER, UNSALTED
1 gSALT, AVERAGE

Method

Crack the eggs into a bowl, salt them and whisk briefly with a fork.
Melt the butter in a pan over low heat. Add the eggs and fold them slowly with a spatula until still creamy.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Scrambled eggs with bread (Main course)

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 367.9 kcal
Protein: 27.9 g
Fat: 28.5 g
Carbohydrate: 0.74 g
Total carbohydrate (by difference): 0.74 g
Fibre (Fineli): 0 g
Saturated fatty acids: 10.6 g
Sodium: 629.9 mg
Salt (sodium × 2.5): 1.6 g

Per serving

Energy: 183.9 kcal
Protein: 13.9 g
Fat: 14.2 g
Carbohydrate: 0.37 g
Total carbohydrate (by difference): 0.37 g
Fibre (Fineli): 0 g
Saturated fatty acids: 5.3 g
Sodium: 315 mg
Salt (sodium × 2.5): 0.79 g

Per 100 g of finished food

Energy: 175.2 kcal
Protein: 13.3 g
Fat: 13.6 g
Carbohydrate: 0.35 g
Total carbohydrate (by difference): 0.35 g
Fibre (Fineli): 0 g
Saturated fatty acids: 5 g
Sodium: 300 mg
Salt (sodium × 2.5): 0.75 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Egg, Milk

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0