2 eggs – $0.24 – $0.80 – depending on the kind of eggs. About Eggs.
salt and pepper – $0.05
1 tsp cream – $0.04
1/2 tablespoon of butter – $0.05
Total for recipe – $0.38 – $0.94
Calories: 226 Fat: 18.6 (12.8 if you use non-stick cooking spray instead of butter) Protein: 13
Put pan on a low burner.
Beat eggs together with a whisk.
Put in 1 tsp cream and salt and pepper to taste (I use a literal pinch of salt per egg, and 2 pepper grinds).
Melt butter in pan until foaming.
Let set around edges.
Pull edges towards the middle with wooden spoon or heat resistant spatula.*
Let uncooked eggs run into the exposed parts of the pan.
Repeat until they are done to your liking.
Serve while warm.
*There are some who would say that you should whisk eggs while in the pan to form small tight curds. I don’t like those, but if you do, try that. I like my curds large and my eggs runny. I know, I am risking salmonella. There is a 1 in 10,000 chance the egg I have will have salmonella. It lives on the outside of the shell. I crack my eggs on a flat surface to minimize the risk because that doesn’t drive the shell up into the egg. In any event, since I am not old and don’t have a compromised immune system, I’ll take those chances. Because runny eggs are all kinds of creamy, happy goodness.