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Replace half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. If you don't mind a denser, more moist bread, replace all the butter with applesauce to cut even more calories and fat.
Fat Is Your Friend. We use butter for these eggs, you should too. You could use oil, but butterâs moisture helps keep these eggs luscious. Plus it tastes good because itâs butter, duh. Sweep, Donât Scramble. We wanted soft wide folds that you could sink a fork into. For that, use a heat-safe spatula and the right size skillet (we like a 10-inch non-stick for 4 eggs). Heat the skillet over medium-low and add your butter. Once itâs melted, add your very well-beaten eggs and let them sit for just a second. This whole process takes about a minute and a half so a second counts. Then, use your spatula to push the eggs from one side of the skillet to the other.