Recently I stumbled across a recipe that uses corn starch to thicken scrambled eggs and was wondering if there was any advice on tweaking the recipe to try and keep the calorie count down.
3 Large eggs
1 1/2 tbs whole milk (I use 2%) - 1/2 tbsp per egg
1 3/4 tsp potato starch or cornstarch (I use cornstarch) -- 5/8 tsp per egg
3 tbs unsalted butter (I use half that) -- 1 tbs per egg
Not in the recipe but I also add 1/2 tps of garlic when making it
This ends up being a quick way to make some good eggs but want to make it more healthy if possible.