YOUR SOLIN GENERATED RECIPE
Creamy Golden Scrambled Eggs with Chives
Fluffy eggs whisked with Greek yogurt and slow-cooked in ghee for a velvety finish, topped with fresh, aromatic chives and served with toasted sourdough.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.25 cup plain Greek yogurt
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sourdough bread
PREPARATION
In a medium glass bowl, crack the whole eggs and add the liquid egg whites and Greek yogurt.
Whisk the mixture vigorously for at least 60 seconds until the yogurt is fully incorporated and the eggs are pale and frothy.
Season the egg mixture with sea salt and black pepper, whisking once more to distribute.
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 folds.
Continue cooking low and slow, folding occasionally, until the eggs are mostly set but still look slightly wet and glossy.
Remove the skillet from the heat immediately to prevent overcooking; the residual heat will finish the process.
Sprinkle the freshly chopped chives over the eggs and serve alongside a warm slice of toasted sourdough bread.