YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Silky pasture-raised eggs whisked with Greek yogurt and slow-cooked in grass-fed ghee for a velvety finish topped with fresh, aromatic chives.
INGREDIENTS
4 large pasture-raised eggs
0.5 cup liquid egg whites
2 tbsp plain Greek yogurt
1 tbsp grass-fed ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium glass bowl, crack the whole eggs and add the liquid egg whites, Greek yogurt, sea salt, and black pepper.
Whisk the mixture vigorously for at least 60 seconds until the yogurt is fully incorporated and the eggs are frothy and aerated.
Place a non-stick skillet over medium-low heat and add the grass-fed ghee, allowing it to melt and coat the entire surface.
Pour the egg mixture into the center of the pan and let it sit undisturbed for about 30 seconds until the bottom begins to set.
Using a silicone spatula, gently push the eggs from the edges toward the center in long, sweeping motions to create large, pillowy curds.
Continue to fold the eggs slowly over low heat for 2-3 minutes; remove the pan from the heat while the eggs still look slightly glossy and underdone as they will finish cooking on the plate.
Finely mince the fresh chives and sprinkle them over the eggs just before serving.