YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Olive Oil
Whisked eggs and whites gently folded in a warm pan with extra virgin olive oil for a silky, cloud-like texture that melts in your mouth.
INGREDIENTS
8 large eggs
1 cup liquid egg whites
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Crack the whole eggs into a large bowl and add the liquid egg whites.
Whisk the eggs vigorously for at least 60 seconds to incorporate air, which ensures a fluffy result.
Heat a large non-stick skillet over medium-low heat and add the extra virgin olive oil, swirling to coat the surface.
Pour the egg mixture into the pan and let it sit undisturbed for 30 seconds until the edges begin to set.
Use a silicone spatula to gently push the cooked eggs from the outer edges toward the center, creating large, soft curds.
Continue folding the eggs slowly until they are mostly set but still look slightly wet on the surface.
Remove the pan from the heat immediately so the residual heat finishes the cooking without drying the eggs out.
Season with sea salt and black pepper just before serving to maintain the delicate texture.