Andy M.
Certified Pretend Chef
I guess I'm a little afraid of butter. I'm borderline hypertensive, about 75lbs overweight, and had a scare with a possible congestive heart failure diagnosis about a year ago. It turned out I didn't have it, but you can only slap the bull so many times before your luck runs out. I eat most of my meals out, and I like all the things that are bad for me and none of the things that are good for me. The only healthy thing I do is not eat mammals, and that's because i feel sorry for them, not due to any health consciousness. I want to do better.
My chlorestoral numbers are good, so i figured eggs are OK, especially if i can avoid butter and salt...
With all the cholesterol and sat fat in the eggs, a pat of butter is not going to tip the scales against you. Use real butter, you won't need a lot.
Salt will make a huge difference in the taste of the eggs. Try a little once you plate the eggs.
I'd tell you to keep practicing with changes in the salt and butter levels, cooking temperatures etc. but you shouldn't be eating all that many eggs each week.