YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Whisked whole eggs and whites are soft-scrambled in grass-fed butter to create a velvety texture, finished with a generous sprinkle of fresh, aromatic chives.
INGREDIENTS
3 large eggs
1 cup egg whites
1 tbsp grass-fed butter
2 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs and egg whites until completely combined and slightly frothy.
Season the egg mixture with the sea salt and black pepper.
Heat a non-stick skillet over medium-low heat and add the grass-fed butter, swirling to coat the pan as it melts.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue to cook, stirring slowly and occasionally, until the eggs are mostly set but still look slightly wet and glossy.
Remove the skillet from the heat immediately to prevent overcooking.
Fold in the fresh minced chives and serve immediately while warm and tender.