YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chives
Silky eggs whisked with Greek yogurt and slow-cooked in grass-fed ghee, finished with a bright sprinkle of fresh chives for a velvety texture.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
0.75 tbsp grass-fed ghee
1 tbsp plain Greek yogurt
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, crack the whole eggs and add the liquid egg whites.
Add the plain Greek yogurt, sea salt, and black pepper to the bowl.
Whisk the mixture vigorously for at least 60 seconds until the yogurt is fully incorporated and the eggs are frothy.
Place a non-stick skillet over low heat and add the grass-fed ghee, allowing it to melt and coat the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds without stirring.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
Continue to cook slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist and glossy.
Remove the pan from the heat immediately to prevent overcooking.
Finely mince the fresh chives and fold them into the eggs just before serving.