YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Softly scrambled eggs and egg whites whisked with fresh chives, served alongside a slice of toasted sprouted grain bread for a velvety and satisfying morning meal.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, crack the whole eggs and add the liquid egg whites.
Whisk the eggs vigorously for at least 30 seconds to incorporate air for maximum fluffiness.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for 20 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 slowly, folding the eggs over themselves until they are mostly set but still look slightly wet.
Remove the pan from the heat and stir in the fresh chives, sea salt, and black pepper; the residual heat will finish the cooking.
Toast the sprouted grain bread until golden and serve immediately alongside the warm scrambled eggs.