YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Whisked eggs and liquid whites gently soft-scrambled in grass-fed ghee, creating a velvety texture topped with fresh, aromatic chives.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 tbsp grass-fed ghee
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 for at least 30 seconds to incorporate air, which ensures a fluffier result.
Place a non-stick skillet over medium-low heat and add the grass-fed ghee.
Once the ghee has melted and coated the pan, pour in the egg mixture.
Allow the eggs to sit undisturbed for about 20 seconds until the bottom begins to set.
Using a silicone spatula, gently push the cooked egg curds from the outer edges toward the center of the pan.
Continue to fold the eggs slowly and gently until they are mostly set but still appear slightly damp.
Remove the skillet from the heat immediately to avoid overcooking the delicate proteins.
Sprinkle with sea salt and black pepper, then fold in the finely chopped fresh chives before serving warm.