YOUR SOLIN GENERATED RECIPE
Creamy Golden Scrambled Eggs with Chives
Slowly whisked eggs and Greek yogurt cooked in grass-fed ghee for a velvety texture, finished with a sprinkle of fresh, vibrant chives.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium glass bowl, crack the whole eggs and add the liquid egg whites and non-fat Greek yogurt.
Season the mixture with sea salt and black pepper, then whisk vigorously until the yogurt is fully incorporated and the mixture is aerated.
Place a high-quality non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft, pillowy folds.
Continue cooking 'low and slow' for 3 to 4 minutes, stirring occasionally, and remove from heat while the eggs still look slightly wet to avoid overcooking.
Transfer the eggs to a plate and garnish immediately with the finely chopped fresh chives.