Letting the egg set a little in advance of gently stirring them allows for more substantial, far more fluffy curds to type. Serving: 1gCalories: 408kcalCarbohydrates: 4gProtein: 16gFat: 36gSaturated Extra fat: 20gCholesterol: 308mgSodium: 786mgPotassium: 319mgSugar: 3gVitamin A: 1400IUVitamin C: 1mgCalcium: 130mgIron: 1.1mg It's usually made by scrambling crab meat with eggs https://benjamine951bbc7.angelinsblog.com/profile