YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chives
Velvety eggs whisked with Greek yogurt and slow-cooked in ghee for a rich, buttery texture punctuated by the bright pop of fresh chives.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 tbsp ghee
2 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is completely smooth and uniform.
Place a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom as it melts.
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 curds.
Continue to fold the eggs slowly and gently for 2-3 minutes, keeping them moving to ensure a creamy, custard-like consistency.
Remove the skillet from the heat when the eggs are still slightly wet and glossy, as they will continue to firm up from residual heat.
Fold in the fresh chives, sea salt, and black pepper just before serving.