YOUR SOLIN GENERATED RECIPE
Classic Scrambled Eggs with Chives
Soft-scrambled pasture-raised eggs whisked with egg whites and folded with fresh chives for a buttery, velvety texture that melts in your mouth.
INGREDIENTS
4 large pasture-raised eggs
0.75 cup liquid egg whites
1 tbsp grass-fed butter
2 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Crack the whole eggs into a medium bowl and add the liquid egg whites.
Whisk the eggs vigorously until the yolks and whites are completely combined and slightly frothy.
Finely mince the fresh chives and set aside half for garnish.
Heat a non-stick skillet over medium-low heat and melt the grass-fed butter until it coats the bottom.
Pour the egg mixture into the skillet and let sit for 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.
Sprinkle in the sea salt, black pepper, and half of the chives while the eggs are still slightly wet.
Continue folding gently for another 1-2 minutes until the eggs are cooked through but still moist and glistening.
Remove from heat immediately and serve topped with the remaining fresh chives.